Photo: Christopher Testani; Styling: Carla Gonzalez-Hart
The harissa spices are muted here, lending complexity but not heat.
Serves 6 (serving size: about 3/4 cup)
1. Preheat oven to 450°.
2. Combine first 4 ingredients in a medium bowl. Sprinkle with cumin and harissa spice mix. Arrange carrot mixture in a single layer on a foil-lined jelly-roll pan. Cover with foil. Bake at 450° for 13 minutes. Uncover; bake an additional 10 minutes or until tender. Sprinkle with salt.