Moroccan Carrots With Harissa
From DetroitTokyo 12 years ago
- 25 min to make
- Serves 6-8
Another dish I made and served to my family and friends for Rosh Hashanah. Like the beet dish, we were able to use this dish as part of a ritual and to make a special blessing over it. I found this recipe on FeedMePhoebe.com where the author expounds on the skin benefits of eating carrots. Read more Well, that's another added bonus! This dish is delicious hot, room temp, or chilled. See less
Ingredients
- 2 tbsp olive oil shopping list
- 2 pounds carrots, peeled & sliced into 1/2-inch pieces shopping list
- 1 tsp cumin shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp turmeric shopping list
- 1/2 tsp salt, or to taste shopping list
- 1 tsp harissa shopping list
- 2 tsp honey shopping list
- 1/4 cup lemon juice shopping list
- 1/2 cup cilantro chopped cilantro shopping list
How to make it
- Heat oil in a non-stick skillet over medium-high heat. Add carrots and saute for about 8 minutes, until they've released their moisture and begun to brown.
- Add cumin, paprika, turmeric, and salt. Continue to saute until spices are very fragrant and begin to form a paste on the carrots.
- Add harissa, honey, and lemon juice. Use liquid to scrape any brown bits stuck to skillet as needed.
- Remove from heat and stir in cilantro, reserving a bit for garnish if desired.
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