Harissa Spiked Carrots

Prep Time 10

Cook Time 30

Total Time 40

½ teaspoon caraway seeds
½ teaspoon cumin seeds
½ teaspoon coriander seeds
6 garlic cloves
2 roasted red peppers
2 dried ancho chiles seeded and soaked in hot water and drained (see note above)
2 red fresno chiles or red jalapeños seeded and chopped
3 tablespoons extra virgin olive oil such as Colavita
2 tablespoons fresh lemon juice or 1 preserved lemon
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 medium carrots
2 tablespoons extra virgin olive oil such as Colavita
Kosher salt
Freshly ground black pepper

Harissa:
Toast caraway, cumin, and coriander seeds in a dry pan over medium heat for 1 to 2 minutes, until they are fragrant and lightly browned.
Place caraway, cumin, coriander, garlic, roasted peppers, chiles, evoo, lemon juice or preserved lemon, salt, and pepper in a food processor or blender and process until it becomes a thick paste.
Transfer to a covered container and store in the refrigerator for up to 1 month, or freeze for up to 3 months.
Carrots:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Slice carrots into large dice or bias cut. Place on prepared baking sheet and toss with evoo, salt, and pepper.
Roast in a 375°F oven for 30 minutes until tender.
Remove from oven and toss with several tablespoons of harissa. Serve warm alongside your main dish.
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