1½pounds(680grams)carrotschopped into bite-size pieces
3tablespoonsextra virgin olive oil
2tablespoonslemon juice
1tablespoonharissa pasteor ¼ teaspoon red pepper flakes. More or less based on your heat tolerance.
1tablespoonhoneyor maple syrup, optional
1clovegarlicgrated
¾teaspoonground cumin
½teaspoonpaprika
¾teaspoonsaltor more to taste
2twistsblack pepperor red pepper flakes
2tablespoonschopped flat-leaf parsley
2tablespoonschopped pistachiosor slivered almonds
Peel 1½ pounds carrots with a vegetable peeler and chop them into small bite-size chunks.
Boil them in lightly salted boiling water for 15 to 20 minutes or until fork tender. Then drain them well and add them to a mixing bowl.
Make DressingTo a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon harissa paste, 1 tablespoon honey, 1 clove garlic, ¾ teaspoon ground cumin, ½ teaspoon paprika, ¾ teaspoon salt, and 2 twists black pepper.Whisk well to combine.
Pour the dressing over the warmcarrots and toss to combine.Stir in 2 tablespoons chopped flat-leaf parsley (chopped), then set aside for 10 minutes for the flavors to meld.
Transfer the carrots onto a serving platter and garnish with 2 tablespoons chopped pistachios.
Or check out our "serving suggestions" chapter for more serving ideas.