Note: Harissa is a North African chili paste that can found in specialty markets or ordered online.
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Roasted Carrots with Harissa and Crème Fraîche
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||20 minutes|
|Total time:||1 hour|
|This recipe appears in:||The Food Lab: How to Roast Fall and Winter Vegetables|
- 2 pounds medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments
- Kosher salt
- 1/4 cup crème fraîche
- 2 tablespoons harissa paste (see note above)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh cilantro leaves
Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.
Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.
Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.
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