Harissa-and-maple-roasted Carrots

2 garlic cloves, finely grated

¼ cup olive oil

¼ cup pure maple syrup

1 tablespoon harissa paste

2 teaspoons cumin seeds

Kosher salt, freshly ground pepper

1 freshly ground pepper

2 ½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½", halved

1 lemon, thinly sliced, seeds removed

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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

CuisineMediterranean

Occasions📆Everyday🎉Holiday

Season🌸Spring

DifficultyEasy ⏰ 40m