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Serves 4 (serving size: about 5 carrots)
Available in most supermarkets, harissa comes in mild and hot varieties; if you want to play it safe, go with mild, then bump up the heat with a dash of cayenne pepper if you like. To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot mixture.
- 3 tablespoons harissa
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 2 garlic cloves, crushed
- 1/4 teaspoon kosher salt
- 21 ounces small carrots with tops, trimmed and peeled
- 1/3 cup unsalted pistachios, coarsely ground
- Calories 206
- Fat 12g
- Satfat 2g
- Unsatfat 10g
- Protein 3g
- Carbohydrate 23g
- Fiber 6g
- Sugars 14g
- Added sugars 6g
- Sodium 283mg
- Calcium 7% DV
- Potassium 10% DV
How to Make It
Preheat oven to 425°F. Stir together harissa, olive oil, maple syrup, garlic, and salt together in a large bowl. Add carrots; toss until well coated.
Spread carrots in an even layer in a roasting pan, cover with aluminum foil, and roast at 425°F until tender, about 20 minutes. Remove foil, and cook until caramelized, 5 to 10 more minutes. Sprinkle with pistachios; serve immediately.