Harissa and Maple Roasted Carrots
Ingredients
- 2 garlic cloves, finely grated
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 tablespoon harissa paste
- 2 teaspoons cumin seeds
- Kosher salt and freshly ground black pepper
- 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
- 1 lemon, thinly sliced, seeds removed
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