Grilled Carrots with Lemon and Harissa
At Maydan restaurant in Washington, D.C., these carrots are cooked directly in the coals of their massive hearth. Grilling over charcoal until charred gives a similar result. A blend of roasted and dried peppers and chiles give the harissa sauce fruity, smoky depth. Use the leftovers to season roasted chicken or vegetable soup. Slideshow: More Carrot Recipes
May 2018
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Credit:
Cedric Angeles
Recipe Summary
Ingredients
Directions
Notes
Get the Harissa Paste Recipe here