These roasted carrots combine the smokey spicy flavor of North Africa harissa with sweet maple syrup, fresh lemon and tangy dill. They are a perfect easy side that comes together in minutes but taste like they were slow roasted over an open fire. Recipe inspired by Bon Appetit.
Course: Side Dish
Keyword: Harissa Maple carrots, Maple Roasted Carrots
Servings: 23 servings
Author: Whitney Reist
1poundsmall to medium-sized carrotswashed, ends trimmed, and halved lengthwise
1small clove of garlic
1tablespoonextra virgin olive oil
¼teaspoonsmoked sea salt
Fresh lemon wedges
Fresh dill fronds
Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper. Place the prepared carrot halves on the baking sheet and set aside.
Using a microplane or fine grater, finely grate the garlic clove into a small bowl. Add the cumin, oil, maple syrup, and harissa. Stir together to combine.
Pour the prepared glaze over the carrots and toss to evenly coat them. Roast in the oven for 20-35 minutes or until caramelized and tender. Flip the carrots halfway through roasting.
Serve carrots hot out of the oven. Garnish with a sprinkle of smoked sea salt, fresh dill fronds, and a sprinkle of lemon juice.
Nutrition Information Per Serving: Calories 126, Total Fat 5.0g, Saturated Fat 0.7g, Trans Fat 0.0g, Cholesterol 1mg, Sodium 125mg, Potassium 503mg, Total Carbohydrates 20.2g, Dietary Fiber 3.8g, Sugars 11.9g, Protein 1.4g