Beau MacMillan’s Honey-Harissa Glazed Carrots.Photo:Greg DuPreeBeau MacMillanlets fresh ingredients “do the heavy work” in this flavorful side.“It’s sweet and savory with the earthiness of the roasted vegetables, cut with the creamy yet acidic feta yogurt making it a well-rounded dish,” says the chef-owner ofCalarestaurant in Scottsdale, Ariz. “The harissa makes the dish warm while the almonds add crunch making the dish fresh, comforting and vibrant."“The key is to use high-quality, fresh ingredients and let those elements do the heavy work,” he adds. “This dish truly hits all of the best flavor notes.”Beau MacMillan’s Honey-Harissa Glazed Carrots & Chickpeas with Feta⅓ cup honey1 Tbsp. harissa paste1 Tbsp. curry powder½ tsp. kosher salt2 lbs. carrots or tricolor heirloom carrots, peeled1 cup canned chickpeas, drained and rinsed, patted dry4½ oz. feta cheese, crumbled (about1 cup; from 1 [8-oz.] pkg.)½ cup whole-milk Greek-style yogurt1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice (from 1 lemon)¼ cup slivered almonds, toasted¼ lightly packed fresh mint leaves1.Preheat oven to 400°. Stir together honey, harissa, curry powder and salt in a small bowl. Place carrots and chickpeas on a large rimmed baking sheet; drizzle with honey-harissa, and toss to coat. Spread into an even layer.2.Roast in oven until carrots are tender and lightly browned, stirring twice, 30 to 40 minutes.3.While carrots are roasting, process feta cheese, yogurt, lemon zest and lemon juice in a food processor until smooth, about 1 minute.4.Spread feta mixture on a serving platter; top with roasted carrots and chickpeas. Sprinkle with toasted almonds and mint. Serve immediately.Serves:4Active time:15 minutesTotal time:30 minutes
Beau MacMillan’s Honey-Harissa Glazed Carrots.Photo:Greg DuPree
Greg DuPree
Beau MacMillanlets fresh ingredients “do the heavy work” in this flavorful side.“It’s sweet and savory with the earthiness of the roasted vegetables, cut with the creamy yet acidic feta yogurt making it a well-rounded dish,” says the chef-owner ofCalarestaurant in Scottsdale, Ariz. “The harissa makes the dish warm while the almonds add crunch making the dish fresh, comforting and vibrant."“The key is to use high-quality, fresh ingredients and let those elements do the heavy work,” he adds. “This dish truly hits all of the best flavor notes.”Beau MacMillan’s Honey-Harissa Glazed Carrots & Chickpeas with Feta⅓ cup honey1 Tbsp. harissa paste1 Tbsp. curry powder½ tsp. kosher salt2 lbs. carrots or tricolor heirloom carrots, peeled1 cup canned chickpeas, drained and rinsed, patted dry4½ oz. feta cheese, crumbled (about1 cup; from 1 [8-oz.] pkg.)½ cup whole-milk Greek-style yogurt1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice (from 1 lemon)¼ cup slivered almonds, toasted¼ lightly packed fresh mint leaves1.Preheat oven to 400°. Stir together honey, harissa, curry powder and salt in a small bowl. Place carrots and chickpeas on a large rimmed baking sheet; drizzle with honey-harissa, and toss to coat. Spread into an even layer.2.Roast in oven until carrots are tender and lightly browned, stirring twice, 30 to 40 minutes.3.While carrots are roasting, process feta cheese, yogurt, lemon zest and lemon juice in a food processor until smooth, about 1 minute.4.Spread feta mixture on a serving platter; top with roasted carrots and chickpeas. Sprinkle with toasted almonds and mint. Serve immediately.Serves:4Active time:15 minutesTotal time:30 minutes
Beau MacMillanlets fresh ingredients “do the heavy work” in this flavorful side.
“It’s sweet and savory with the earthiness of the roasted vegetables, cut with the creamy yet acidic feta yogurt making it a well-rounded dish,” says the chef-owner ofCalarestaurant in Scottsdale, Ariz. “The harissa makes the dish warm while the almonds add crunch making the dish fresh, comforting and vibrant.”
“The key is to use high-quality, fresh ingredients and let those elements do the heavy work,” he adds. “This dish truly hits all of the best flavor notes.”
Beau MacMillan’s Honey-Harissa Glazed Carrots & Chickpeas with Feta
⅓ cup honey
1 Tbsp. harissa paste
1 Tbsp. curry powder
½ tsp. kosher salt
2 lbs. carrots or tricolor heirloom carrots, peeled
1 cup canned chickpeas, drained and rinsed, patted dry
4½ oz. feta cheese, crumbled (about
1 cup; from 1 [8-oz.] pkg.)
½ cup whole-milk Greek-style yogurt
1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice (from 1 lemon)
¼ cup slivered almonds, toasted
¼ lightly packed fresh mint leaves
1.Preheat oven to 400°. Stir together honey, harissa, curry powder and salt in a small bowl. Place carrots and chickpeas on a large rimmed baking sheet; drizzle with honey-harissa, and toss to coat. Spread into an even layer.
2.Roast in oven until carrots are tender and lightly browned, stirring twice, 30 to 40 minutes.
3.While carrots are roasting, process feta cheese, yogurt, lemon zest and lemon juice in a food processor until smooth, about 1 minute.
4.Spread feta mixture on a serving platter; top with roasted carrots and chickpeas. Sprinkle with toasted almonds and mint. Serve immediately.
Serves:4Active time:15 minutesTotal time:30 minutes
source: people.com
