Harissa Roasted Carrots
Succulent, harissa roasted carrots marinated in a spicy sauce with tangy pomegranate arils. A simple yet impressive vegan holiday side dish with spiced carrots and a rich and tangy dressing.
Servings: 4 people
Ingredients
- 2 pounds carrots preferably rainbow
Harissa Marinade
- 2 tablespoons olive oil extra virgin
- 2 garlic cloves minced
- 1 tablespoon harissa
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon lemon zest
Tahini Sauce
- 3 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon maple syrup
- ½ tablespoon tamari
Garnish
- Fresh parsley minced
- Pomegranate arils
Instructions
- Preheat oven to 425F. While the oven is preheating, slice the carrots lengthwise into quarters (unless they are already small). Place them into a large shallow dish—a square baking dish works great!
- Whisk the marinade ingredients together. Use your hands to rub the sauce generously over the carrots. Let the carrots sit in the marinade for at least 15 minutes. (30 minutes preferably, but if you're short on time, 15 minutes will do :) )
- Once done marinating, spread the carrots onto a baking sheet. Bake for 20 minutes. Stir halfway through. After 20 minutes, remove the pan from the oven, stir, and add a splash of water. Place back in the oven for about 10 minutes, watching carefully to prevent the carrots from burning. Remember that all ovens are different! :)
- Once done, drizzle tahini sauce over the carrots and sprinkle on pomegranate arils and freshly minced parsley.