Roasted Carrots with Maple and Harissa

A colourful and spicy (but not fiery) side breaks up all the heavy, rich dishes on the table.

2 cloves garlic, finely grated
¼ cup extra-virgin olive oil
¼ cup pure maple syrup
1 Tbsp. harissa paste
2 tsp. cumin seeds
kosher salt
black pepper, freshly ground
2½ lbs small rainbow carrots, scrubbed, tops trimmed to about ½", halved
1 lemon, thinly sliced, seeds removed

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35-40 minutes.

Make-Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Makes 8 servings.