Serves 6
50 min
Roasted Carrots with Harissa and Crème Fraîche
Recipe GLPRb91393b55a3163
Tender roasted carrot batons are tossed with a vibrant harissa spice blend, then finished with a cooling dollop of crème fraîche and bright cilantro. This North African-inspired side dish delivers a perfect balance of warmth, richness, and freshness.
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Ingredients
2 pounds medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons harissa paste
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 cup crème fraîche
2 tablespoons finely chopped fresh cilantro leaves
Directions
Preheat your oven to 425°F. Prepare two large baking sheets by lining them with parchment paper or light oiling them.
In a small bowl, whisk together the harissa paste, ground cumin, black pepper, and 1/4 cup of extra-virgin olive oil until well combined.
Place the prepared carrot batons on the baking sheets and season generously with kosher salt. Drizzle the harissa-oil mixture over the carrots and toss well to coat evenly.
Spread the carrots in a single layer on the baking sheets and roast for 30 to 40 minutes, stirring halfway through, until the carrots are tender and the edges are caramelized and lightly charred.
Transfer the roasted carrots to a serving platter. Dollop with crème fraîche and scatter the fresh cilantro over the top just before serving.
