There are certain things I am powerless to resist. Cute black jumpsuits (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
- Enhance your tomato sauce for pasta
Click here to print recipe for Harissa and Maple Roasted Carrots.
I buy bunches of them too!🥕🥕🥕and I have too many black dresses! We must be related
I don’t know if this helps, but I’m also at a loss these days and accompanied by strange dreams.
Best wishes to you Jamie and family!!
Julia
I don’t just buy those gorgeous carrots, but have files upon files of farmer’s market photos of those gorgeous photogenic veggies! Roasting is the best. The harissa-maple combo is very appealing.