Harissa Glazed Carrots

2  pounds small carrots with tops, trimmed and peeled 

Recipe and photo by Sara Newberry

2 tablespoons harissa paste  

1 tablespoon granulated sugar  

2 teaspoons ground cumin  

1 teaspoon ground coriander  

2 tablespoons vegetable oil  

Salt and pepper 

 Heat oven to 425F. 

In a large bowl, mix harissa, sugar, cumin, coriander and 1 tablespoon oil. Add carrots and toss to coat; season with salt and pepper.  

 Heat 1 tablespoon oil in an ovenproof skillet. Add carrots and cook, turning often, until caramelized and golden brown, about 4 minutes. Transfer to oven and roast until soft, about 20 minutes.