Thanksgiving Honey Harissa Carrots
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Trim the tops off the carrots, then slice in half lengthwise. If they are extra-long, slice in half to shorten.
  3. Spread carrots on a parchment lined baking sheet and drizzle with olive oil and a sprinkle of salt. Toss to coat. Place the baking sheet into the oven, and roast carrots until just tender - about 15 minutes. Carefully remove the baking sheet from the oven, then drizzle the carrots with the honey harissa glaze and toss to coat. Return to the oven for about 5 minutes.
  4. While the carrots are roasting, pick, and chop the mint and parsley.
  5. Grab a serving platter and dollop or spread the brown butter crema on the plate (you will pile the carrots on top!).
  6. Transfer the carrots to the serving platter with the crema. Sprinkle the chopped mint and parsley overall. Serve and enjoy!

Chef’s Note: To make a beautiful, restaurant-style smear of the brown butter crema: pile all of it at one end of the serving plate. Place the back of a large serving spoon into the cream and pull away from the pile, leaving a trail of crema.


K&M Honey Harissa Glaze (honey, fresh chili paste, water, garlic, cumin, coriander, cinnamon, sea salt, star anise), K&M Brown Butter Crema (sour cream, butter, milk powder, sage, lemon juice, salt).



Written by Kitchen & Market
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