24 Karat Gold Carrots
The sweetness of the carrots plays against the spice and creaminess of the harissa cream for a very satisfying dish.
Ingredients
2 lbs carrots, cleaned and cut in half
1 tbsp shawarma spice mixture
3/4 cup sour cream
1/4 tsp ground cayenne
3/4 tsp smoked paprika
1/4 tsp ground cumin seed
5 sprigs parsley or cilantro, roughly chopped
Method
- Heat oven to 400F
- Toss the carrots and the shawarma spice mixture with a big glug of olive oil and big pinch of salt
- Roast the carrots until tender and deeply caramelized, about 35 minutes
- Meanwhile heat a glug of neutral oil in a small pan and toast the remaining spices until fragrant, about 30 seconds
- Pour the spiced oil into the sour cream and stir to combine
- To serve, spoon the harissa cream down on a serving platter
- Top with the carrots and finish with a flurry of the chopped herbs
