By Chef B. Boukim
Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 4
Ingredients
- 1.5 lb Carrots, cut into batons
- 3 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1/2 tsp Ground cinnamon
- 1 tsp Harissa paste
- 1 tbsp Honey
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Fresh mint, chopped
- 1 tbsp Lemon juice
- 1/2 tsp Cumin seeds, toasted
Instructions
- Preheat the oven to 425F. Peel the carrots and cut into batons about 3 inches long and 1/2 inch thick.
- In a small bowl, whisk together olive oil, ground cumin, cinnamon, harissa, honey, salt, and pepper.
- Place the carrot batons on a baking sheet and pour the spice mixture over them. Toss thoroughly to coat.
- Spread in a single layer with space between pieces so they roast rather than steam.
- Roast for 20-25 minutes, stirring once halfway, until tender with caramelized edges.
- Remove from oven and immediately drizzle with lemon juice. Toss with toasted cumin seeds, cilantro, and mint.
- Transfer to a serving platter and serve warm or at room temperature.