Charred Roasted Harissa Carrots

Welcome to the May 1, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week I picked up two bags of buy one get one free baby carrots: One pack is going in with a pot roast tomorrow, while the other became these gorgeously Charred Roasted Harissa Carrots.

This is the first time I’ve used harissa, and I think I’m in love. I’ve been reading about it everywhere since apparently this is the new hot thing — and as soon as my harissa seasoning arrived from Amazon and I opened up the bottle, I knew it was going to be a great addition to the spice cupboard. Isn’t it gorgeous? Next I’m going to try it in a rub with yogurt on chicken, but today’s recipe was inspired by a quick mention in a magazine I recently read suggesting to “sprinkle harissa on carrots before roasting.” Well, I’ll do you one better with these Charred Roasted Harissa Carrots.

Ingredients

16 oz baby carrots (look for the thicker cut ones)
10 cloves fresh garlic, peeled
1/4 cup olive oil
1 tsp honey
1 Tbsp harissa seasoning
Fresh lemon juice

Directions

Place carrots and garlic in large bowl. Add olive oil, honey, and harissa, and toss until well combined. Spread carrots and garlic out in a single layer on a rimmed cookie sheet and roast at 425 degrees for 20 minutes, then turn and roast 15 more minutes until nicely charred and softened all the way through. Squeeze on a little fresh lemon juice right before serving.

Notes: If you have smaller thinner carrots or don’t like as much char, adjust the cooking time down accordingly. Don’t skip the fresh lemon juice — these are good without, but it really makes the flavor pop!

Sweet like candy, charred like… you won’t be able to stop eating these

I know, they look burnt, don’t they? But they are actually charred, and the contrast between the smoky charred outside, the roasted sweet inside, the slight burn of the harissa, the sweetness of the honey, and the tartness of the lemon… oh my. I’ve never honestly been a huge fan of cooked carrots, but with this dish, I’m a convert. 

We’re truly blessed today to have access to so many different cuisines and flavors from around the world, so why not have fun experimenting in your own kitchen?

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Charred Roasted Harissa Carrots

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I know, they look burnt, don’t they? But they are actually charred, and the contrast between the smoky charred outside, the roasted sweet inside, the slight burn of the harissa, the sweetness of the honey, and the tartness of the lemon… oh my.

Course Side Dish

Servings 4

Author Rachel Singer

Ingredients

• 16 oz baby carrots (look for the thicker cut ones)
• 10 cloves fresh garlic, peeled
• 1/4 cup olive oil
• 1 tsp honey
• 1 Tbsp harissa seasoning
• Fresh lemon juice

Instructions

• Place carrots and garlic in large bowl.
• Add olive oil, honey, and harissa, and toss until well combined.
• Spread carrots and garlic out in a single layer on a rimmed cookie sheet and roast at 425 degrees for 20 minutes, then turn and roast 15 more minutes until nicely charred and softened all the way through.
• Squeeze on a little fresh lemon juice right before serving.

Notes

Notes: If you have smaller thinner carrots or don't like as much char, adjust the cooking time down accordingly. Don't skip the fresh lemon juice -- these are good without, but it really makes the flavor pop!

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