Roasted Carrots With Harissa and Crème Fraîche

Name: Roasted Carrots With Harissa and Crème Fraîche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 pounds medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments; 1/4 cup crème fraîche; 2 tablespoons harissa paste; 1/4 cup extra-virgin olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; Kosher salt; 2 tablespoons finely chopped fresh cilantro leaves

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Prep: 20 minutes
Cook: 40 minutes
Total: 60 minutes

Ingredients

Serves/makes 6

Vegetables

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

Condiments

1/4 cup crème fraîche
2 tablespoons harissa paste
1/4 cup extra-virgin olive oil

Spices

1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Kosher salt

Herbs

2 tablespoons finely chopped fresh cilantro leaves

Instructions

1.
Adjust oven rack to center position and preheat oven to 375°F (190°C).
2.
Place carrots in a large pot, cover with water, and season heavily with salt.
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.
Season crème fraîche with salt to taste and refrigerate until ready to use.
5.
Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt.
6.
Transfer half of the mixture to a small bowl and set aside. Add carrots to the remaining mixture and toss to coat.
7.
Transfer to a foil-lined rimmed baking sheet and spread out in an even layer.
8.
Roast until caramelized, about 40 minutes, turning once or twice during roasting.
9.
Transfer carrots to a large bowl and toss with cilantro.
10.
Spread crème fraîche on a serving platter. Top with carrots and drizzle with the remaining harissa mixture.
11.
Serve immediately.