Roasted Carrots With Harissa And Crème Fraîche Recipe

1. 1

   Adjust oven rack to center position and preheat oven to 375u00b0F. 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 creme fraiche with salt to taste and refrigerate until ready to use.

2. 2

   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.

3. 3

   Spread creme fraiche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.

* Per serving · 4 servings · Values may vary.