Maple and Harissa Caramelized Carrots
This caramelized carrots recipe really needs to be on your table this holiday season, I promise you won’t regret it! I served them with whipped dairy-free feta to add a little creaminess to the dish!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Ingredients
Caramelized Carrots
- 1/4 cup (60 ml) maple syrup
- 1 tablespoon (15 ml) harissa (or more for those who like it a little spicier!)
- 3 tablespoons (45 ml) Émile Noël raspberry red wine vinegar
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- 15 well-washed carrots, cut into 2 or 4 depending on size
Whipped Feta
- 1/2 block of dairy-free feta cheese (100 g)
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) plant milk
- 1 teaspoon (5 ml) maple syrup
- 1 clove garlic, minced
Toppings
- Seeds of 1/2 pomegranate
- 1/2 cup (20 g) coarsely chopped fresh mint
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Preparation
Caramelized Carrots
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, combine maple syrup, harissa, vinegar, olive oil, garlic and salt. Reserve 2 tbsp. sauce for garnish. Place carrots in sauce and toss gently until well coated. Bake for 25 to 30 minutes, or until carrots are well caramelized.
Whipped Feta
- Place all the ingredients for the whipped feta cheese in a narrow container. Using a blender attachment, blend until smooth. Spread the whipped feta cheese on the bottom of a serving plate and place the caramelized carrots on top with the remaining maple sauce and garnishes.
