In a small bowl combine honey, olive oil, harissa, lemon juice, vinegar, and mustard. Reserve about 2 tablespoons.
MAKE THE CARROTS
Heat oven to 400°F.
In a large bowl, toss carrots with the harissa sauce. Spread carrots in a single layer on a baking sheet lined with parchment paper
Bake 30 minutes rotating the carrots about halfway through. Toss with reserved harissa sauce and cilantro (optional)
Notes
NOTES
Roast whole carrots. There is no chopping and they make for a great presentation. The one exception would be if your carrots are abnormally thick, then you'd want to half them lengthwise. Roast at 400 degrees max. Cook too high and they'll shrivel up like raisins Eat immediately as they don't hold up well texture wise. If you choose to make them ahead of time, then seal them tightly in an airtight container Choose carrot top carrots if available and reserve tops for pesto or salsa verde Peel your carrots. I don't peel (I always clean them though) carrots when I'm making stock because I like that earthy taste, but roasted that taste is too much and the skin gets wrinkly which ain't a good look.
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