Roasted Carrots with Harissa and Crème Fraîche

FREE RECIPE PREVIEW

Ingredients — preview

• 2 pounds carrot ends trimmed, quartered lengthwise and cut into 3-inch segments
• a/n coarse salt
• 1/4 cup crème fraîche
• 2 tablespoons harissa paste

Preparation — preview

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.