Ingredients
- Sea salt
- 1 1/2 pounds small carrots with tops, trimmed
- 1 Tbsp harissa paste
- 2 tsps granulated sugar
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 Tbsp vegetable oil, divided
- Freshly ground pepper
- 1 lemon, cut into wedges
Preparation
Step 1
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.