Honey Carrots with Harissa

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer ingredients.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a different flavor.

Trim and wash the baby carrots, reserving some green leafy tops.

Grill a whole peeled onion, five cloves of garlic, as many chilies as you like, and a whole red capsicum until charred black all over.

Place the charred vegetables in a covered bowl for about 10 minutes to loosen the skin.

Peel off the charred skin from the vegetables and add them to a blender with toasted ground coriander, cumin, smoky paprika, salt, pepper, oil, tomato paste, and lemon juice.

Blitz the mixture until it forms a coarse puree.

Finely chop a large handful of the reserved carrot greens.

In a pan, add the carrots with a little bit of oil over medium heat, add a splash of water, and cover to steam for about five to seven minutes until tender.

Add a few dollops of honey to the carrots and let it caramelize in the pan, ensuring the water has evaporated and dark toasty bits appear.

Add a few spoons of harissa to the pan and toss everything together, then turn off the heat.

At the last minute, add the chopped carrot greens and toss again to coat the carrots.

Serve the carrots on a bed of yogurt spiked with lemon zest or mint, and top with more harissa, olive oil, and toasted seeds or nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary