Tunisian Carrots with Caraway and Harissa

• 2 pounds carrots, peeled
• 4 cloves garlic, peeled and sliced into slivers
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon harissa (see page 33)
• 1 teaspoon caraway seeds, whole or ground in a spice grinder
• 1/2 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sweet paprika
• 2 tablespoons chopped fresh cilantro, parsley, or chives

1. Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan.
2. Roast in the oven for about 50 minutes, or until the carrots are fork-tender.
3. Remove from the oven.
4. While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
5. After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing.
6. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.

carrots, garlic, olive oil, lemon juice, caraway seeds, ground cumin, salt, sweet paprika, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/tunisian-carrots-with-caraway-and-harissa-373962 (may not work)