Honey Harissa Glazed Carrots & Beets

Ingredients

Cherry Harissa Sauce (makes ~300ml)

Fresh cherries, pitted 220 g

Chile de Árbol 2-3 pods

Garlic, peeled 1 clove

Roasted red bell pepper, peeled and seeded 1

Ground cumin 1 tsp

Ground coriander 1 tsp

Smoked paprika 1 tsp

Lemon juice 1-2 tbsp

Olive oil 80 ml

Salt to taste

Carrots & Beets

Carrots, 1 bunch

Beet 1

Olive oil 1.5 tbsp

Salt 0.5 tsp

Black pepper a pinch

Glaze

Honey 1.5 tbsp

Cherry Harissa sauce 80 ml

Lemon juice 1-2 tsp

Olive oil 1 tbsp

Method

Make the Cherry Harissa

Remove stems and seeds from dried chiles, soak in hot water for 15 minutes. Sauté cherries for 3-4 minutes until caramelized. Let cool.

Blend

Combine soaked chiles, cherries, roasted red pepper, garlic, spices, lemon juice in food processor. Blend into paste with olive oil. Season with salt.

First Roast

Preheat oven to 190°C. Toss carrots and whole beet with olive oil, salt, and pepper. Roast for 50 minutes.

Make the Glaze

Whisk together honey, harissa, lemon juice, and olive oil until smooth.

Glaze & Finish

Toss everything in the glaze. Roast at 230°C for 8-10 minutes until caramelized.

The move

The glaze should look lacquered — deep, shiny, slightly sticky. That's when you pull it.

Serve

Spread sour cream over base of plate. Arrange carrots and beets on top. Drizzle with extra glaze and scatter with fresh mint.