Description
These roasted maple harissa carrots are spicy and full of flavour. Serve them with labneh and a quick and easy carrot top chimichurri sauce on top.
Ingredients
Units
Scale
For the carrots
- 2 bunches carrots (about 1 lb), peeled, thick carrots sliced in half lengthwise (carrot tops left on)
- 2 tsps harissa paste (use more or less depending on taste preference)
- 2 tsps maple syrup
- 2 tbsps extra virgin olive oil
- pinch salt
For the carrot top chimichurri
- 1/2 cup finely chopped carrot tops (washed and dried)
- 1/2 cup finely chopped Italian parsley
- 1 clove garlic, minced
- 3/4 tsp cumin seeds, lightly crushed
- 1/2 cup extra virgin olive oil
- 2 tsps white wine vinegar
- salt and pepper, to taste
For serving:
- 3/4 to 1 cup labneh
- 3 tbsps pistachios, toasted and roughly chopped
Instructions
For the carrots:
- Preheat the oven to 425ºF.
- Place the carrots on a large rimmed baking sheet(s), being sure they are fairly spaced out from one another.
- In a small bowl, combine the harissa, maple syrup and olive oil. Pour over top of the carrots and rub generously to coat the carrots. Season with salt.
- Transfer to the oven and bake for 25 to 35 minutes, until fork tender and caramelized.
For the carrot top chimichurri:
- In a bowl, combine the chopped carrot tops, parsley, garlic and cumin seeds. Drizzle in the oil and vinegar and stir to combine. Season with salt and pepper.
To assemble:
- Spread the labneh on a serving platter or dish. Place the carrots on top.
- Drizzle the chimichurri on top followed by the pistachios. Serve and enjoy!