Rhode Island's Best-Kept Food Secrets: Harissa and maple roasted carrots

Rhode Island's Best-Kept Food Secrets: Harissa and maple roasted carrots

Yield: 6-8 servings

Ingredients

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.

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