There are certain things I am powerless to resist. Cuteblackjumpsuits (only my daughter knows how many I own, and I’ve sworn her to secrecy), anything coconut on a dessert menu, smelling the head of a newborn baby and rainbow carrots with the tops still on.
Whenever I see them, I buy several bunches. I love them roasted. This is a simple recipe I found in Bon Appetit a few years ago. Harissa, is a spicy North African chile paste. I buy it in a tube, that keeps for quite a while in the fridge. Maple syrup tempers some of Harissa’s heat.
I think this marinade will also be fantastic with roasted squash or parsnips, and I am excited to try it on grilled zucchini this summer.
Here’s a few other ideas for using up that tube of Harissa. It is spicy, so a little bit goes a long way.
Blend a spoonful into meatloaf or burgers
Swirl a bit into some mayo for a spicy sweet potato fries dip
Mix a dollop into humus for a spicy kick
Stir some into your favourite BBQ sauce for grilled or roasted chicken
This socca pizza is the creation of Gwyneth Paltrow. Regardless of your feelings for Gwynnie, this socca is pretty awesome! (For the record, I’m a fan) It was featured in this spring’s In Style Magazine. Bookmark this one for when you have to cook for those annoying vegan friends. (No judgement here!!)
Toss sliced carrots with olive oil, salt and za’atar. Bonus points if you can find some purple and yellow carrots to mix in with the orange ones. Roast them in a hot oven for about 20 minutes. Avocado, cilantro and lime join the party. A lemon-tahini sauce makes a fine accompaniment to drizzle on top.