Harissa Spiced Tunisian Roasted Carrots
A wonderfully warm and yet bright dish of garlic roasted carrots with a dressing of lemon juice, caraway seeds, cumin and the kick from harissa paste. Perfect as a side dish, served hot or room temperature. Serve a spiced labneh over them and they become a meal unto themselves!
Ingredients
- 1 1/2 pounds carrots peeled (if possible, get the smaller carrots with the stems attached)
- 6 tbsp cup olive oil divided
- 3 cloves garlic minced
- 1/2 tsp salt
Dressing
- 3 tbsp lemon juice
- 1 tsp Entube harissa paste can substitute with harissa powder
- 1 tsp whole caraway seeds
- 1 tsp cumin
- 1/2 tsp each kosher salt and cracked black pepper
- 1/2 tsp smoked sweet paprika
- 3 tbsp chopped dill cilantro, parsley or mint
Instructions
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Preheat the oven to 375°F
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If the carrots are small, leave as is. If they are larger and thicker, cut in half crosswise and then in half lengthwise.
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Toss the carrots with half of the olive oil and garlic in a baking dish. Sprinkle with about 1/2 tsp of kosher salt.
Roast in the oven for about 40 minutes or until the carrots are fork-tender. Remove to a wide dish. Watch them to make sure they aren't burning before cooking through. If that happens, drop the temperature to 350 and cover with tinfoil.
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While the carrots are roasting, create a dressing by whisking together the lemon juice, remaining olive oil, harissa paste, caraway seeds, cumin, salt, pepper, and sweet paprika. Taste and re-season with more salt and pepper if needed. Ensure that the paste has dissolved evenly into the dressing.
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Once the carrots have cooled just a touch, toss them with the dressing.
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To serve, place the carrots in a serving dish and garnish with chopped herbs. You can serve immediately, or even serve them at room temperature.