Featured Recipe

Lemon Carrots with Harissa

Active: 35 min • Inactive: 15 min • Total time: 50 min

Ingredients

• 2 tablespoons canola oil, plus more for brushing

• 2 tablespoons grapeseed oil

• 2 1/2 pounds carrots, trimmed and halved lengthwise

• 1 teaspoon flaky sea salt, plus more for sprinkling

• 1/2 cup Harissa Paste

• 1 tablespoons fresh lemon juice

• 1 tablespoons thinly sliced fresh chives

Directions

1. Preheat oven to 375°F. Combine canola oil and grapeseed oil in a small bowl; stir together until blended. Combine oils, carrots, and 1 teaspoon flaky sea salt in a large bowl; toss to coat evenly. Transfer carrots to a baking sheet, and roast at 375°F until crisp-tender, 10 to 15 minutes. Remove carrots from oven, and cool 10 minutes

2. Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Grill carrots, uncovered, turning occasionally, until charred on all sides and just tender, 8 to 10 minutes.

3. Transfer carrots to a serving plate. Drizzle the carrots with Harissa Paste and lemon juice. Sprinkle with chives and sea salt.