Roasted Carrots With Harissa and Crème Fraîche
by J. Kenji López-Alt
summerside
Yield: 4 to 6 servingsPrep: Prep: 20 minsCook: Cook: 45 minsTotal: Total: 50 mins
Ingredients
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produce
- ○2 tablespoonscilantro(finely chopped, fresh)
- ○2 poundscarrots(ends trimmed, quartered lengthwise and cut into 3-inch segments)
dairy
- ○1/4 cupcrème fraîche
pantry staple
- ○1/4 cupextra-virgin olive oil
- ○kosher salt
- ○2 tablespoonsharissa paste
- ○1/2 teaspoonground cumin
- ·1/2 teaspoonblack pepper(freshly ground)
Instructions
- Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.
- Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.
- Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.
My notes
Harissa is a North African chili paste that can be found in specialty markets or ordered online.