Roasted Carrots Harissa Creme Fraiche

Need to use your CARROTS and CILANTRO?

Try one of our member’s favorite carrot recipe from eSerious Eats.

Kenji Lopez-Alt did piece on serious eats about the best way to roast carrots and recommends par-cooking them in salted water until barely tender, and then roasting them (at 375 for ~40 minutes) - I've found this is a great way to get super tender, flavorful carrots, whatever you're planning to do, but can definitely recommend his suggestion to toss them in harissa and oil before roasting, and then dress with creme fraiche and cilantro (or yogurt!):

Ingredients

2 pounds (900g) medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments

Kosher salt

1/4 cup (60ml) crème fraîche

2 tablespoons (30ml) harissa paste (see notes)

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 cup (60ml) extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro leaves

Directions

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.