Harissa and Honey Carrots

Chef Devon Sanner’s
Local Vegetable Recipes
Harissa and Honey Carrots

Carrots- Blue Sky Organic Farms- Litchfield Park, AZ

March 2nd, 2021

Ingredients for Harissa:

• 1 Red Bell Pepper, roasted and peeled

• ½ tsp. Coriander seeds, toasted and ground

• ½ tsp. Cumin seeds, toasted and ground

• ½ tsp. Caraway seeds, toasted and ground

• 1 ½ Tbs. Olive oil

• 1 Tbs. Garlic, chopped

• ½ cup Red onion, chopped

• 2 Guajillo chiles

• 1 Jalapeño, seeded and chopped

• 1 ½ tsp. Tomato paste

• 2 Tbs. Freshly squeezed lemon juice

• ½ tsp. Kosher salt

Ingredients for Honey Roasted Carrots:

• 2 Tbs. Fresh squeezed lemon juice

• 2 large cloves garlic, smashed

• 1 ½ Tbs. Harissa paste

• Kosher salt to taste

• 2 Tbs. Mint or cilantro (or both) to garnish, finely sliced (chiffonade)

Procedure for Harissa:

1. Deseed the guajillo chiles and toast them in a pan over medium-high heat until fragrant and soft. Rehydrate the chiles in hot water for 15 minutes, then remove.

2. While guajillo chiles are rehydrating, combine all other ingredients in a food processor. When guajillos are ready, add to the other ingredients in the food processor and blend into a smooth paste. 

3. To store, place in a jar and pour a scant layer of olive oil on top of the paste. Store in the refrigerator. Each time you use the harissa, pour another scant layer of oil before placing in the refrigerator in order to help preserve the harissa.

Procedure for Harissa and Honey Roasted Carrots:

1. Preheat oven to 425 F.

2. In a large mixing bowl, combine all ingredients except mint or cilantro (if using).

3. Line a sheet pan with aluminum and spray with spray oil.

4. Roast the carrots for 20 minutes, until bite-tender. 

5. Remove and garnish with herbs and a little extra drizzle of olive oil, if desired.