Set the oven to 425°F and peel the carrots: you want them peeled for this recipe
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On a large rimmed baking sheet: place the peeled carrots and use a drizzle of olive oil. Make sure to coat all of the carrots.
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Add the harrisa: and the cumin. Make sure to coat the carrots. If you wish, you can also add sea salt (or kosher salt) at this time. Bake the carrots: Place in the oven and bake for 30 minutes. Halfway through, turn the carrots to make sure all sides are properly roasted.
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While they are baking: make the sauce. Mix the silan, tahini, and lemon juice in a bowl. Whisk. If you find it is too thick, add a bit more lemon juice, or some water. Take the: harissa-roasted carrots from the oven. Transfer them to a serving platter. Top with the sauce, and then the pistachios. Serve immediately.
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