Harissa Roasted Carrots with White Beans
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
2 servings
Harissa Roasted Carrots with White Beans
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A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.
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Ingredients
Carrots
- ½ pound carrot with part of greens still intact, small
- 2 teaspoons harissa powder see note, blend
- 2 teaspoons olive oil
Beans
- 1 tablespoons olive oil
- 1 clove garlic minced
- 1 cup great northern beans drained and rinsed if using canned, cooked
- ½ cup cilantro chopped
- ½ cup flat-leaf parsley chopped
- 1 tablespoons lemon juice
- 3 tablespoons Pepitas toasted
Instructions
- Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
- When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
- Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.
Notes
- Tips and Tricks: Many spice companies make a harissa blend. However, if you can't find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).
- If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.
- Use up leftover ingredients: Carrots, Pepitas
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