Roasted Carrots
This recipe of Chef J. Kenji Lopez-Alt has phenomenal flavor. It's perfect for an weekday dish or a special occasion. A healthy substitute for French fries that kids will love.
Ingredients
- 2 pounds medium carrots ends trimmed, quartered lengthwise and cut into 3-inch segments
- Kosher salt
- 1/4 cup crème fraîche
- 2 Tbs. harissa paste*
- 1/2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 Tbs. fresh cilantro or parsley finely chopped
Instructions
- Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes.
- Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.
- Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat.
- Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.
- Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture.
- Note: *Harissa paste is a North Africa sauce made of hot, red peppers, garlic, coriander, cumin, and salt. It can be easily made at home. Commercial varieties are available in international food stores.
