whole roasted carrots with tails, food close up

Harissa and Maple Roasted Carrots


  • 2 cloves garlic, finely grated
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • kosher salt and freshly ground black pepper
  • 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed, halved
  • 1 lemon, thinly sliced, seeds removed


  1. Preheat oven to 450°F.

  2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl.

  3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.

  4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.