Roasted Baby Carrots

January 30, 2015

Roasted Baby CarrotsRoasted Carrots

Ingredients

  • 2 garlic cloves, finely grated
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • Kosher salt, freshly ground pepper
  • 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2″, halved
  • 1 lemon, thinly sliced, seeds removed

Directions

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

 

 

 

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