5-Ingredient Harissa-Honey Glazed Carrots
My favorite approach to getting interesting side dishes on the table (especially when it comes to Thanksgiving sides) is taking beloved classic recipes and giving them a simple yet super flavorful twist. The twist should ideally require very little extra effort and involve just an ingredient or two from the pantry, like brown butter mashed sweet potatoes and hot honey Brussels spouts.
Ingredients
- 2 pounds medium carrots (10 to 15)
- 3 tablespoons unsalted butter
- 2 tablespoons harissa paste
- 1 teaspoon kosher salt
- 3/4 cup water
- 1/4 cup honey
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
- Optional garnishes: chopped fresh parsley leaves, chopped fresh cilantro leaves, toasted pumpkin seeds, chopped unsalted roasted pistachios, chopped unsalted roasted almonds
- Peel and cut 2 pounds medium carrots crosswise into 2-inch pieces (about 5 cups). If they are more than 1-inch thick, halve or quarter them lengthwise into pieces roughly 1/2- to 3/4-inch thick; otherwise, leave them whole.
- Melt 3 tablespoons unsalted butter in a large 12-inch skillet over medium heat. Add the carrots, 2 tablespoons harissa paste, and 1 teaspoon kosher salt. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes.
- Stir in 3/4 cup water and 1/4 cup honey. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is mostly reduced to a thick glaze that coats the carrots well, and the carrots are just tender, 8 to 10 minutes. Remove the pan from the heat and stir in 1 tablespoon lemon juice. Garnish as desired.