24 Karat Gold Carrots

The sweetness of the carrots plays against the spice and creaminess of the harissa cream for a very satisfying dish.


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


  1. Heat oven to 400F
  2. Toss the carrots and the shawarma spice mixture with a big glug of olive oil and big pinch of salt
  3. Roast the carrots until tender and deeply caramelized, about 35 minutes
  4. Meanwhile heat a glug of neutral oil in a small pan and toast the remaining spices until fragrant, about 30 seconds
  5. Pour the spiced oil into the sour cream and stir to combine
  6. To serve, spoon the harissa cream down on a serving platter
  7. Top with the carrots and finish with a flurry of the chopped herbs