Glazed Carrots with Green Harissa & Benne Seed Crunch
Can You Make Honey Glazed Carrots Ahead of Time? Yes! You can make these honey glazed carrots in advance. If you do, I’d recommend boiling them for a minute or two less just so that they don’t become mushy when you reheat them.
Egg Free, Gluten-Free, High Fiber, Low-Calorie, Nut-Free, Soy-Free, Vegetarian
Carrots:
• 2 pounds slender carrots with greens
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon kosher salt plus a pinch, divided
• 2 cups carrot juice
• 3 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh herbs, such as chives, tarragon and/or parsley
• ½ cup crumbled blue cheese
Topping:
• 1 tablespoon benne (see Tip) or sesame seeds
• 1 tablespoon pepitas
• 1 ½ teaspoons cumin seeds
• 1 ½ teaspoons coriander seeds
Harissa
• 2 tablespoons extra-virgin olive oil
• 2 ice cubes
• 2 cups fresh parsley
• 1 cup fresh greens reserved from carrots
• 1 cup fresh cilantro
• 2 cloves garlic
• ¼ jalapeño pepper
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ¼ teaspoon kosher salt
Instructions:
- Preheat oven to 350°F.
- To prepare carrots: Cut green tops from carrots and set aside for harissa. Place the carrots on a large rimmed baking sheet and drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Bake until just starting to soften but still firm, 10 to 15 minutes. Set aside.
- Meanwhile, prepare topping: Combine benne (or sesame) seeds, pepitas, cumin and coriander seeds in a large skillet. Cook over medium heat, stirring occasionally, until toasted, about 5 minutes. Transfer to a spice grinder or mini food processor. Pulse until the pepitas are about half their original size.
- To prepare harissa: Combine lemon zest, lemon juice, oil, ice cubes, parsley, reserved carrot greens, cilantro, garlic, jalapeño, coriander, cumin and salt in a blender. Blend on high until smooth, about 1 minute.
- To finish preparing carrots: Transfer the carrots to a large pot and add carrot juice and the remaining pinch of salt. Bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook, gently stirring occasionally, until the carrot juice is almost completely reduced, about 20 minutes. Remove from heat and stir in butter, 2 tablespoons lemon juice and chopped herbs.
- Serve the carrots with the carrot juice reduction, harissa, seed topping and blue cheese.
Tip: Benne seeds are a South Carolina staple. They’re similar to sesame seeds, but have a more distinct, bitter taste. Find them online or in near by stores.
