Maple-Harissa Glazed Carrots

The holidays call for extravagant sides, flavorful accompaniments, and dishes that steal the show from the (often times bland) main dish of the meal aka Turkey.

These maple-harissa glazed carrots are perfectly sweet and salty, with a slight sense of warmth to them (thanks to the cinnamon). When roasted, the maple-harissa glaze begins to almost caramelize, creating the shiniest coating that packs a punch of flavor and a beautiful hue when plated.

Now, with heat comes the need for something to cut said heat and bring a touch of flair to the dish. To stick with the sweet and savory route this recipe is already on, I decided to experiment with vanilla. Vanilla paste and/or extract is typically used in many sweet/dessert like recipes. However, when paired with a fatty yogurt, a pinch of sea salt, and cinnamon- you create the perfect base for a spice and heat to live upon. The creamy texture and sweetness of the yogurt pairs beautifully with the spiced and spicy carrots.

All that’s left is to garnish with some crunch aka pistachios, some parsley for brightness, and any extra glaze that you have leftover.

Maple-Harissa Glazed Carrots

Yield: serves 2

Time: 45 minutes

INGREDIENTS

• 1 lb rainbow carrots (about 8-10 medium to large carrots)

• 2 tablespoons harissa paste

• 1/4 cup maple syrup

• 3 tablespoons olive oil

• 1/4 teaspoon cinnamon

• 1/8 teaspoon cumin

• Salt and pepper, to taste

• Salted vanilla yogurt sauce, to garnish

• chopped pistachios, to garnish

• cilantro or parsley, to garnish

• squeeze of lemon

DIRECTIONS

1. Preheat your oven to 425 degrees Fahrenheit (if using an oven).

2. To make the glaze, in a bowl mix together the harissa paste, maple syrup, olive oil, cinnamon, cumin, salt, and pepper until combined. Taste and adjust the seasoning per your liking.

3. Rinse, trim, and peel your carrots. Slice them in half, lengthwise, and place them on a baking sheet. Reserve about 2 tablespoons of the glaze, and pour the remainder over the carrots. Using your hands (or tongs if you don’t want to get messy) make sure all sides of the carrots are coated.

4. Roast the carrots in a preheated 425 degrees Fahrenheit oven for 20 to 30 minutes or until tender and slightly caramelized.

5. While the carrots roast, make your Salted Vanilla Yogurt Sauce (see notes).

6. Once the carrots have cooled slightly, dress your serving plate with the salted vanilla yogurt sauce and plate the carrots on top. Garnish with chopped pistachios, parsley, and the remaining maple-harissa glaze. Squeeze lemon on top prior to serving.

7. Dive in!

Notes

Salted Vanilla Yogurt Sauce

Ingredients

• 1/2 cup full-fat yogurt (plant-based or greek)

• 1/4 teaspoon vanilla paste, substitute with 1/2 teaspoon vanilla extract

• 1/4 teaspoon cinnamon

• 1/4 teaspoon sea salt

Directions

1. Mix everything together until combined. Adjust seasoning (salt and cinnamon) if needed.

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