This is a Tunisian twist on a Moroccan Rosh Hashanah salad that I love. The round carrots remind me of golden coins, part of the wish in Sephardic Rosh Hashanah seders for wealth in the new year.
- Cook Time
- Prep Time
- 2 pounds baby carrots or carrots, peeled and cut into ½-inch rounds
- 3 cloves garlic, peeled and sliced in slivers
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon harissa – North African hot pepper paste
- 1 teaspoon caraway seeds, whole or ground in a spice grinder
- ½ teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon sweet paprika
- 3 tablespoons chopped cilantro, parsley or chives
1. Preheat the oven to 350°F and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes or until the carrots are fork-tender, tossing occasionally so they do not stick. Remove from the oven.
2. While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
3. After the carrots have cooled slightly, toss them with the dressing. Transfer to a shallow bowl and sprinkle with cilantro, parsley, or chives. Serve warm or at room temperature.