• CARROTS

  • 1 lb carrots, peeled, ends trimmed, and cut in half

  • 1/3 cup harissa

  • 2 tablespoons maple syrup

  • 1/3 cup neutral oil

  • kosher salt, to taste

  • 1 teaspoon apple cider vinegar
    

• TAHINI DRIZZLE

  • 2 tablespoons tahini

  • 3 tablespoons cold water

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon maple syrup

  • kosher salt, to taste

  • 1/4 cup pumpkin seeds (pepitas)

    
    

1. Preheat oven to 400 F

2. Combine the harissa, maple syrup, neutral oil. Add salt to taste.

3. Line a sheet pan with parchment paper.

4. Toss the carrots in the harissa sauce and lay them out in a single layer on the sheet pan.
   Try to make sure the carrots aren’t too crowded and have space to lay flat.

5. Roast for 40 minutes until fork tender and caramelizing. Broil the carrots for 4-5 minutes until they are starting to char. All ovens are different. I would keep a close eye on your food any time you use the broiler

6. Make the tahini drizzle, add the tahini to a small bowl and then add in the cold water a tablespoon at time, whisking in between additions until it is nice and creamy. Add in the apple cider vinegar and maple syrup. Salt to taste.

7. Assemble the final dish with the carrots on a platter, drizzle on the tahini sauce and sprinkle the pumpkin seeds across - finish with some flaky salt.

This side dish is so versatile! I see it working as well alongside grilled chicken or fish, as it would a Thanksgiving turkey. You can’t go wrong with the spicy-sweet combo.