Whole Roasted Carrots with Black Lentils and Green Harissa

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

Around Thanksgiving, the press loves to ask, “What do you people do?” Well, in our house, we don’t do just sides—we always pick a grand centerpiece. Be it portobellos, giant squash, tender eggplants, or whole roasted jumbo carrots, I love putting giant chunks of vegetables center plate. When perfectly cooked, the knife-and-fork eating experience of these carrots is unmatched. Their creamy, rich texture is a perfect contrast to the toothsome lentils. And the green harissa, our take on