Name: Maple-and-Harissa-Roasted Carrots
Ingredients: 2 pounds small carrots, trimmed, scrubbed, and cut in half; lengthwise; ¼ cup olive oil; ¼ cup maple syrup; 2½ tablespoons harissa paste; 3 cloves garlic, grated; 2 teaspoons fennel seeds; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ navel orange, thinly sliced; 2 tablespoons pistachios, lightly toasted and chopped; 2 tablespoons pomegranate arils

Ingredients

Scale

2 pounds small carrots, trimmed, scrubbed, and cut in half
lengthwise
¼ cup olive oil
¼ cup maple syrup
2½ tablespoons harissa paste
3 cloves garlic, grated
2 teaspoons fennel seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ navel orange, thinly sliced
2 tablespoons pistachios, lightly toasted and chopped
2 tablespoons pomegranate arils

Instructions

Preheat oven to 450 degrees.
In a small bowl, whisk together olive oil, maple syrup, harissa paste, garlic, fennel seeds, salt, and pepper.
Toss carrots and orange slices with harissa mixture, then spread into an even layer on a baking sheet. Roast for 30-40 minutes, tossing half way through, until carrots become tender and caramelized.
Plate carrots and top with pistachios and pomegranate arils. Serve and enjoy!