Name: Roasted Carrots with Harissa-Maple Glaze
Ingredients: 2 pounds of carrots, halved lengthwise; 1/4 cup of prepared harissa or homemade; 2-3 tablespoons of maple syrup; 2 tablespoons of olive oil; Juice from half an orange; 1 teaspoon paprika; 1/2 teaspoon cumin; salt and cracked pepper to taste; 4-5 slices each of orange and lemon (optional)

Ingredients

Scale

2 pounds of carrots, halved lengthwise
1/4 cup of prepared harissa or homemade
2–3 tablespoons of maple syrup
2 tablespoons of olive oil
Juice from half an orange
1 teaspoon paprika
1/2 teaspoon cumin
salt and cracked pepper to taste
4–5 slices each of orange and lemon (optional)

Instructions

Preheat oven to 425° F.
Peel or scrub your carrots extra well and slice them lengthwise. I like to leave a little of the green top on.
Add harissa, maple syrup, olive oil, orange juice, paprika, and cumin in a bowl and whisk until combined.
Pour the glaze mixture over the carrots, orange, and lemon slices. Toss until well coated.
Arrange the carrots, orange and lemon slices in a single layer on a lined sheet pan or baking sheet. Be sure not to crowd.
Bake for 18-20 minutes or until tender when pierced with a fork. I like mine with a little bite.
Salt and pepper to taste
Serve the carrots warm, straight from the sheet/baking pan. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.