Rhode Island's Best-Kept Food Secrets: Harissa and maple roasted carrots
Yield: 6-8 servings
2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about a half-inch, halved
1 lemon, thinly sliced, seeded
Method of Preparation
1. Preheat oven to 450 degrees.
2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl. Season garlic mixture with salt and pepper.
3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
Chef's note: The secret is out with this recipe: Schartner Farms. Founded in 1902, Schartner Farms is a 150-acre farm located in Exeter, Rhode Island, offering a full produce department with fresh and farm grown produce as well as a deli and cheese departments, fresh baked goods, its own line of jams and gourmet items, a gift shop, nursery and greenhouse.