Harissa Roasted Carrots
These harissa roasted carrots bring a layer of smokey heat to the party, thanks to the blend’s signature smoked paprika and finely ground chili flakes. Sprinkle our Rumi Spice Harissa Blend over top to your heart’s content, and serve up alongside roasted chicken or simple saffron rice for an authentic Middle Eastern meal that’s sure to satisfy.
1 pound carrots, peeled and cut in half (or left whole if they are small)
1 tablespoon Rumi Harissa spice blend
1/2 teaspoon Rumi Wild Black Cumin, Ground
1/2 teaspoon freshly ground black pepper
1 teaspoon honey
1/4 cup extra-virgin olive oil
2 tablespoons chopped cilantro or flat leaf parsley
Chopped mixed nuts (walnuts, pistachios, etc.) optional
Preheat oven to 425 degrees F
Stir together harissa spice blend, cumin, olive oil, honey, pepper and salt in a large bowl. Add carrots; toss until well coated.
Place carrots on a large, rimmed cookie sheet. Cover with aluminum foil and cook for 20 mins.
Remove foil and roast for an additional 5 minutes or until slightly golden and caramelized.
Transfer to a serving platter and top with cilantro and nuts.