CUMIN AND HARISSA GLAZED CARROTS RECIPE
Provided by pattynorman1947
Number Of Ingredients 9
Steps:
- To blanch carrots: Fill a medium bowl with ice water and set aside. Filla medium saucepan with water and generously salt. Bring to a boil over medium high heat, add carrots, and cook until tender, about 4 minutes. Drain in a colander and transfer carrots to ice water. Use paper towels to gently run carrots to remove skins and pat dry. In a large bowl, combine harissa, sugar, cumin and coriander. Add the carrots, 1 TBSp oil, and toss to combine. Add remaining 1 tablespoon oil to a large skillet set over medium-high heat. When oil is shimmering, add the carrots and cook , turning often, until cartelized and golden brown, about 4 minutes, Taste and adjust seasoning with salt and pepper. To serve: Transfer carrots to a serving platter and serve with lemon wedges on the side.
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Sabbir Chy
[email protected]These carrots were easy to make and so tasty! I used a little less harissa than the recipe called for, but they were still plenty spicy. I will definitely be making these again.
Nacho_comedian
[email protected]I love this recipe! The carrots are so flavorful and the glaze is delicious. I've made it several times and it's always a hit.
Crosby Jenkins
[email protected]These carrots were amazing! I made them for a dinner party and everyone raved about them. They were so flavorful and the glaze was perfect. I will definitely be making these again.