This month, the folks at Recipe Redux challenged us “Recipe Reduxers” to create a healthy dish with a spicy kick. These Harissa Roasted Rainbow Carrots hit that nail right on the head!
Harissa is my newfound love, even more coveted than our oft-used bottle of sriracha. Harissa is a pepper paste comprised of chilis, garlic, coriander and caraway. The flavor combo is quite unique, and when added to dishes, it adds just the right balance of spice and heat.
Now, tossing harissa with carrots, a bit of cumin, lime and salt…and roasting it all until toasty brown…be still my heart!
It goes without saying that this dish is healthy. Carrots are nutrition powerhouses, bursting at the seams with beta-carotene, fiber, and vitamin C.
And what about rainbow carrots? Look at these beauties!
Rainbow carrots on my new cutting board!Rainbow carrots are a combination of heirloom varieties, typical orange carrots, mixed in with red, yellow and blue colored types. The orange carrots are loaded with beta-carotene, a powerful antioxidant. Red carrots contain more lycopene, a plant chemical also found in pink grapefruit and tomatoes, and known to potentially help prevent certain cancers. The yellowy carrot gets its hue from lutein, a strong contender in eye-health, and the purple carrot gets is color from the same health-promoting phytochemical that make blueberries and red grapes their color (and grape juice and red wine!).
Of course, you can use regular carrots to make this Harrisa Roasted Carrotrecipe too. Either way, if you like to turn up the heat once in a while, this is the recipe for you!
Oh, and before you go, big changes are on their way for Eating Local in the Lou...be sure to stay tuned!
Harissa Roasted Rainbow Carrots (recipe adapted from Cooking Light, Dec. '14)
- 1 pound carrots, peeled (we used organic rainbow carrots from Green BEAN delivery but you can use regular carrots or baby carrots)
- 2 Tbsp. olive oil
- 1 tsp. harissa
- 1 tsp. cumin
- 4 bay leaves
- 1 lime, sliced
- 1/4 tsp. salt
- Preheat oven to 450 degrees.
- In a medium bowl, toss carrots in olive oil, harissa and cumin. Add bay and lime.
- Arrange carrot mixture in a single layer on a foil-lined baking sheet.
- Cover with foil, bake at 450 for 10 minutes; uncover, bake an additional 10 minutes.
- Sprinkle with salt and serve!