The harissa spices are muted here, lending complexity but not heat.
2 tablespoons extra-virgin olive oil
1 1/2 pounds peeled baby carrots
4 bay leaves
1 lime, sliced
1 teaspoon ground cumin
1 teaspoon ground harissa spice mix or garam masala
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 450°.
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.
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