Harissa Roasted Carrots

Harissa, maple syrup and warm spices coat these carrots before they roast, and a spoonful of the marinade goes back on at the end. A mix of rainbow carrots from the market makes a colorful platter.

Serves 4 · 1 hour 5 minutes

Ingredients

For the carrots

• 2 pounds carrots (rainbow carrots are nice here)

For the harissa marinade

• 3 tablespoons olive oil
• 1½ tablespoons harissa
• 1½ tablespoons maple syrup or honey
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon

For the topping

• ¼ cup sliced almonds (optional)
• Fresh parsley
• Fresh dill
• Crumbled feta cheese

Instructions

1. Heat the oven to 400°F.
2. Peel and rinse the carrots, slice them on the diagonal and put them in a large bowl.
3. Whisk the marinade ingredients together in a small bowl, or shake them in a jar. Set aside about 2 tablespoons for finishing.
4. Pour the rest of the marinade over the carrots and toss until evenly coated. Spread them out on a large baking sheet.
5. Roast for 40 to 50 minutes, turning the carrots once after about 30 minutes.
6. Arrange the carrots on a serving plate and spoon the reserved marinade over them. Finish with parsley, dill, feta and almonds.

Adapted from a recipe in the Milk Lady Markets recipe collection.