2 pounds(approximately 16) heirloom carrots, peeled, stem ends lightly trimmed

1/4 cup harissa

1 tablespoon honey – see kitchen note

2 tablespoons olive oil

freshly chopped parsley, to garnish

Method:

1.   Preheat oven to 425ºF.

2.   Line a baking sheet with foil and fit with a wire rack. Set to the side.

3.   In a large bowl, combine harissa, honey, olive oil and salt until evenly combined.

4.   Add carrots and using your hands, toss the carrots to evenly coat.

5.   Lay in a single layer on the prepared baking sheet and place in preheated 425ºF oven.

6.   Roast until golden brown in color and knife tender, approximately 1 hour and 5 minutes.

7.   Remove from oven, garnish with parsley and serve while hot or room temperature.

Kitchen Note: Consider drizzling with yogurt or sour cream and pistachios right before serving. 

For a vegan version, use agave in place of honey.