Roasted Carrots with Harissa and Crème Fraîche

Roasted Carrots with Harissa and Crème Fraîche
Yield Prep Time
4 20minutes
Cook Time
1hour
Yield Prep Time
4 20minutes
Cook Time
1hour
Roasted Carrots with Harissa and Crème Fraîche
Yield Prep Time
4 20minutes
Cook Time
1hour
Yield Prep Time
4 20minutes
Cook Time
1hour
Ingredients
  • 2pounds carrotsends trimmed, quartered lengthwise and cut into 3-inch segments
  • a/n coarse salt
  • 1/4cup crème fraîche
  • 2tablespoons harissa paste
  • 1/2teaspoon ground cumin
  • 1/2teaspoon black pepper
  • 1/4cup extra-virgin olive oil
  • 2tablespoons cilantrofinely chopped
Yield:
Instructions
  1. Adjust oven rack to center position and preheat oven to 375°F.
  2. Place carrots in a large pot, cover with water, and season heavily with salt.
  3. Heat over high heat until boiling.
  4. Reduce to a simmer and cook until barely tender, about 5 minutes.
  5. Drain and allow to dry for 5 minutes. Set aside.
  6. Season crème fraîche with salt to taste and refrigerate until ready to use.
  7. Combine harissa, cumin, black pepper, and olive oil in a large bowl.
  8. Season to taste with salt.
  9. Transfer half of mixture to small bowl and set aside.
  10. Add carrots to remaining mixture and toss to coat.
  11. Transfer to foil-lined rimmed baking sheet and spread out in an even layer.
  12. Roast until caramelized, about 40 minutes, turning once or twice during roasting.
  13. Transfer carrots to a large bowl and toss with cilantro.
  14. Spread crème fraîche on serving platter.
  15. Top with carrots and drizzle with remaining harissa mixture.
  16. Serve immediately.