Maple Roasted Carrots With Harissa Yogurt Food
MAPLE-ROASTED CARROTS WITH HARISSA YOGURT
These Maple-Roasted Carrots are tossed in pure maple syrup and paired with a spicy harissa yogurt sauce, chopped pistachios, lemon zest, and parsley. The sweet and spicy flavours come together beautifully in this easy carrot side dish!
Provided by Carrie Walder
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Wash and dry carrots well, removing green tops if necessary. Spread carrots on a large baking sheet, and toss in olive oil, maple syrup, and salt until well-coated.
- Place baking sheet in the oven for about 25-30 minutes, tossing once halfway through. Carrots are done when they are slightly browned and tender.
- While the carrots cook, chop the parsley and pistachios. Zest the lemon and set aside.
- Next, prepare the harissa yogurt by combining all sauce ingredients in a small bowl, mixing well.
- Spread harissa yogurt sauce on a serving dish and top with roasted carrots. Sprinkle chopped parsley, pistachios, and lemon zest overtop. Add salt if desired. Enjoy immediately!
MAPLE GLAZED ROASTED CARROTS
Make and share this Maple Glazed Roasted Carrots recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees.
- In shallow baking dish, toss carrots with oil and salt to coat.
- Roast in oven for 10 minutes.
- Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
- Drizzle over carrots and shake pan to coat.
- Return to oven and continue to roast for another 8 minutes, or until brown and tender.
- Serve immediately.
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- 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.
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