Honey Harissa Glazed Carrots & Beets

Remove stems and seeds from dried chiles, soak in hot water for 15 minutes — reserve the soaking liquid. In a dry pan over medium heat, sauté the cherries for 3–4 minutes until they release juice and start to caramelize. Let cool.

In a food processor, combine soaked chiles, cherries, roasted red pepper, garlic, all ground spices, lemon juice, and a splash of chile soaking liquid. Blend into a paste, streaming in olive oil to adjust consistency. Season with salt. Transfer to a jar and cover the surface with a thin layer of olive oil. Keeps refrigerated for 1–2 weeks.

Preheat oven to 190°C (375°F). Toss carrots and whole beet (skin on) with olive oil, salt, and pepper. Spread on a baking sheet and roast for 50 minutes, until tender with slightly charred edges.

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

Pull the tray out, peel the skin off the beet, and toss everything in the glaze until evenly coated. Crank the oven to 230°C (450°F) and roast for another 8–10 minutes until the glaze is thick, glossy, and caramelized.

Spread sour cream over the base of a serving plate. Arrange carrots and beets on top. Drizzle with extra glaze, a little olive oil, and scatter with chopped fresh mint.