How many times have you heard people say that vegetables are boring?
I don’t know about you guys, but I’ve heard that crap ALOT. People are always complaining about how un-interesting vegetables are and how much they “hate” them and refuse to eat them. It infuriates me, because we are living in a world where dishes like THIS exist. I mean, seriously people!
If you look up the word interesting in the dictionary, you will find a picture of this dish. Yes, it’s true. You may also find it filed under ‘addictive’, ‘delicious’ or ‘mind blowing’, because this humble carrot recipe right here is the FURTHEST THING IN THE WORLD FROM BORING.
I saw this recipe on Bonappetit (I think I need help, I spend way too much time on that site) and I bookmarked it instantly. I only slightly tweaked the original recipe by mixing up the spices a bit and increasing the amount of Harissa (I love spiciness!). I already knew it was going to be spectacular, but it STILL managed to knock my socks off. The combination of the gorgeously zesty and tangy caramelized lemon, the sweet amber maple syrup and the deep hum of the spicy Harissa paste is just GENIUS. I will most definitely be using this magical sauce in other dishes.
In case you are unfamiliar with it, Harissa is a North African hot chilli pepper paste, used commonly in countries like Tunisia, Algeria and Morocco. In recent years it has gained popularity worldwide and can be found in most gourmet food stores or even some big supermarkets, usually in a tube. It is utterly delicious!
I found myself (and my husband) licking the tray, the serving dish, the baking paper and ALL OUR FINGERS unapologetically and making inappropriate sounds as we stood in the kitchen cleaning up. Ok I am not even kidding, I am salivating right now. Brb while I go buy some carrots.
- • 2 bunches dutch carrots (about 1 kg)*, scrubbed and tops trimmed
- • 1 large lemon, thinly sliced (seeds removed)
- • ¼ cup maple syrup
- • ¼ cup olive oil
- • 1- 1 ½ tbsp. Harissa paste (depending on how spicy you like things)
- • 2 cloves garlic, minced
- • 1 tsp. dried thyme
- • ½ tsp. ground cumin
- • ¼ tsp. ground cinnamon
- • ¼ tsp. ground ginger
- • Salt to taste
- Preheat oven to 210 degrees C (410F)
- Spread the carrots and lemon slices on a non-stick baking tray (or baking tray lined with parchment paper).
- In a bowl, whisk together all the remaining ingredients and season with salt. Drizzle onto the carrots & lemon and toss to coat. Roast in the oven, tossing occasionally until lemons are caramelized (not burnt!) and carrots are tender, 30-40min.
• You may use honey instead of maple syrup if you cannot find it
Recipe adapted from Bonappetit