Harissa Carrots

Servings

about 1 cup

COOKING TIME

30 Minutes

This recipe can be multiplied but does not make very good leftovers.

2 tsp. Olive oil

16 ounces Carrots, raw (peeled and cut into 1 inch chunks)

1/2 cup No salt added vegetable stock

2 tsp. Harissa Sauce

1/4 tsp.. Ground cumin

1/2 tsp. Paprika

1/8 tsp. Ground cloves

1/8 tsp. Salt

1 tsp.. Honey

Preheat oven to 325°F.

Place the olive oil in a skillet over high heat.

Add the carrots and cook for about two minutes. Toss frequently.

Add the vegetable stock, harissa, cumin, paprika, nutmeg, salt and honey. Toss well.

Cover and place the pan in the oven.

Roast for 15 minutes.

Remove the lid and toss well. Roast for another 5 minutes and serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.

This recipe for Harissa Carrots is spicy and sweet and makes a great complement to almost any meal.

Paul Cezanne