Carrots are starting to take over our produce drawer and while I prefer them raw, an occasional nibble doesn’t make a dent in a pile of produce. I’ve been roasting peppers (also an abundance, or more like overkill), so figured I’d toss in some carrots too. These were easy and only a tiny bit spicy.
Roasted Carrots with Preserved Lemon and Harissa
- 1 pound carrots, peeled if you like and cut into chunks on a 45° angle
- 2 tablespoons olive oil
- About 1 heaping teaspoon preserved lemon, finely chopped
- 2 teaspoons harissa (more if you like spice)
- Salt and pepper
- ½ teaspoon cumin, or cumin seeds smashed with the blade of a knife or in a mortar and pestle
Preheat the oven to 425°. Line a sheet pan with parchment paper or aluminum foil.
In a medium bowl, mix the olive oil, preserved lemon, harissa, salt, pepper and cumin. Add the carrots and toss to coat with the olive oil mix.
Put the carrot pieces on the sheet pan in a single layer and roast until tender and browned, about 30-40 minutes. Serve as a side dish and enjoy!
I’m starting to change my mind about cooked carrots. These were delicious and simple to prepare (now that I don’t mind having my oven on). The preserved lemon really added a nice touch of tart and saltiness. I used both the peel and the “insides” of about half of a ¼ lemon. The rest was chopped and used in salad dressing where it was great, but back to the carrots…
Harissa really varies in heat and the one I used was a rose harissa which is pretty mild. It gave the carrots a nice hint of heat, but if you want more heat, add more harissa. Some people add a spoonful of honey to their carrots, but these were sweet enough on their own. If you like them sweeter, reach for the honey.