Preparation

Carrots don't need much to shine, but when you introduce them to harissa—that complex Tunisian chili paste—and balance it with honey, something transcendent happens. The natural sugars in the carrots intensify under high heat, while harissa adds smoky depth and a pleasant tingle.

Preparation

1. Preheat your oven to 425°F (220°C).
2. If your carrots are thick, halve them lengthwise so they cook evenly.
3. In a large bowl, whisk together the harissa, honey, and olive oil until smooth.
4. Toss the carrots in the harissa-honey mixture until completely coated, then spread them in a single layer on a baking sheet.
5. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and caramelized at the edges.
6. Transfer to a serving platter and tear fresh mint leaves over the top.

These carrots disappear faster than any vegetable has a right to. They're equally at home next to roast chicken or piled onto yogurt for a vegetarian main.