Roasted Carrots With Harissa and Crème Fraîche

Instructions

1. 1.

   Adjust oven rack to center position and preheat oven to 375°F (190°C).

2. 2.

   Place carrots in a large pot, cover with water, and season heavily with salt.

3. 3.

   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.

4. 4.

   Season crème fraîche with salt to taste and refrigerate until ready to use.

5. 5.

   Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt.

6. 6.

   Transfer half of the mixture to a small bowl and set aside. Add carrots to the remaining mixture and toss to coat.

7. 7.

   Transfer to a foil-lined rimmed baking sheet and spread out in an even layer.

8. 8.

   Roast until caramelized, about 40 minutes, turning once or twice during roasting.

9. 9.

   Transfer carrots to a large bowl and toss with cilantro.

10. 10.

    Spread crème fraîche on a serving platter. Top with carrots and drizzle with the remaining harissa mixture.

11. 11.

    Serve immediately.