Roasted Garlic and Harissa Rainbow Carrots
Roasted vegetables is one of my weekly meal prepping obsessions. It is so simple and not only helps the vegetables to last longer, but can increase nutrient bioavailability. Roasting various vegetables can also be a great way to cook vegetables quickly when you think they may start to be gong bad too quickly before you can consume them. I also enjoy roasting vegetables with different herbs, spices, and rubs. In this particular recipe, I chose to mix my carrots with a little turmeric, thyme, and harissa (a spicy and aromatic chili paste that is widely used as a staple in North African and Middle Eastern cooking; it is a blend of hot chili peppers (often smoked), garlic, olive oil and spices such as cumin, coriander, caraway and mint-- sometimes tomatoes and rose petals are often included). Be careful, a little goes a long way with spiciness!
WHY ROAST CARROTS? while vitamin C levels are diminished during the cooking process of carrots, other nutrients such as antioxidants (carotenoids: beta-carotene) are increased and more readily absorbed by the body when they are cooked. The cooking process helps release the carotenoids, which are bound to the cell wall of the carrots. Raw or cooked, carrots are excellent for your health!
- 1 bunch of rainbow carrots; washed, halved lengthwise
- 1 tbsp. avocado oil
- 1/2 tbsp. harissa ( or less if you you do not like a lot of spice)
- 1tsp. dried thyme (or a few sprigs of fresh thyme leaves)
- Salt & pepper sprinkled
- 4-5 garlic cloves
Preheat oven to 475. Rub carrots with avocado oil, harissa, thyme, salt and pepper. Place on a baking sheet with garlic cloves. Cook for 15 minutes.