Harissa-Maple Roasted Carrots

This recipe is part of the One BIG Recipe: Dinner Duck Party

Servings: 4

Ease of Preparation: Medium

Ingredients

• 1 ½ pounds (680 g) heirloom carrots, peeled
• 1 cup (240 ml) melted duck fat
• 4 sprigs thyme
• 4 cloves garlic, crushed
• 2 sprigs rosemary
• 1 tablespoon (15 ml) butter, cubed
• Salt
• 2 tablespoons (30 ml) harissa
• 1 tablespoon (15 ml) maple syrup

Method

• Preheat oven to 425 F (220 C).
• Place the carrots on a baking sheet and drizzle with the duck fat. Roll and toss the carrots around in the fat to coat evenly.
• Scatter the thyme, garlic, and rosemary amongst the carrots. Dot the butter around the pan and season everything with salt.
• Place the carrots in the oven and roast until tender but not mushy, 20-25 minutes, flipping them and shaking the pan halfway through cooking.
• Meanwhile, in a bowl, combine the harissa and maple syrup. Stir to mix evenly.
• Drizzle the harissa-maple mixture over the roasted carrots. Toss to coat.
• Serve immediately.