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Roasted Carrots With Harissa and Crème Fraîche

J. Kenji López-Alt
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Carrots, medium

2 tbsp

Cilantro, fresh leaves

2 tbsp

Harissa paste

1/2 tsp

Black pepper, freshly ground

1

Kosher salt

1/4 cup

Olive oil, extra-virgin

1/2 tsp

Cumin, ground

1/4 cup

Creme fraiche