Jamie Geller’s Harissa-Spiked Carrots
Graphic by Angelie Zaslavsky
Harissa is a spicy Tunisian or Moroccan condiment used to flavor meat or veggie dishes. You can make your own with our easy harrisa recipe, or use store bought, to save on time.
8 medium carrots
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup prepared harissa (use our recipe or store bought)
1) Preheat oven to 375°F. Line a baking sheet with parchment paper.
2) Slice carrots into large dice or bias cut. Place on prepared baking sheet and toss with evoo, salt, and pepper.
3) Roast in a 375°F oven for 30 minutes until tender.
4) Remove from oven and toss with several tablespoons of harissa. Serve warm alongside your main dish.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.
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