This recipe emerged from a recipe for a Roasted Carrot Soup on the What’s Cooking Good Looking blog, but I like to chew my food and am a somewhat lazy cook anyway, so I opted out of turning the ingredients into a blended soup and created a side dish of them instead.
MY, OH MY, this did not disappoint!
Enough harissa was made to be used on grilled chicken, salmon, and other proteins throughout the week. Carrot tops are often thrown out before they get to market, but if you find a batch of carrots with tops attached, grab them and get crackin’ on this recipe!
Carrot tops are rich in vitamin A, and are rumored to have decent amounts of calcium, phosphorus, Vitamin C, iron and zinc. Carrots are a member of the same family as parsley and cilantro, and these two herbs are nutrition powerhouses so it stands to reason carrot tops may also provide a wonderful source of vitamins and minerals.
Make this recipe on a chilly night or any time you feel your meals are lacking a little excitement. This will reset our palate and remind you how delightful vegetables can be!
Turmeric Roasted Carrots with Carrot Top Harissa
Ingredients:
for the turmeric spiced carrots:
2 cloves of garlic
1 teaspoon of turmeric
1 teaspoon of cumin
1/2 teaspoon of cinnamon
1/2 teaspoon of kosher salt
a pinch of cayenne
2 tbsp. of olive oil
for the carrot top harissa:
1 cup of green carrot tops, chopped
1/2 cup of cilantro
5 mint leaves
2 small garlic clove, sliced
the juice of 1 lemon
1/2 teaspoon of cumin
1/4 teaspoon of salt
about 2 tbsp. of extra virgin olive oil
- Pre-heat the oven to 400º.
- Make the turmeric spice rub by placing all of the ingredient for the rub into a food processor and pulse until you have a consistent mixture.
- Place the onions and carrots onto a parchment lined baking sheet and rub them with the spice mixture. Roast for about 30 minutes, until the carrots are very soft/fork tender.
- Place all of the ingredients for the carrot top harissa into a food processor (except for the oil). Pulse a few times, and then drizzle in the oil in a slow stream while the food processor is running, until you have a consistent mixture. Set aside until you’re ready to serve.
Remove the carrots from the oven and lay them out of a platter. Serve with Harissa and extra lemon wedges, if desired.
