1teaspoonof harissa paste,I used the kind in the tube
1/4cupof extra virgin olive oil
1teaspoonof honey
1poundof beautiful spring carrots
1bunch of scallion
Instructions
Preheat oven to 425
In a small bowl whisk together the harissa paste, olive oil, and honey. Set aside.
Prepare the carrots by removing the green tops (I reserve these and use for pesto), leaving only 1/4 inch of green left. Wash well***
Prepare the scallions by washing well and removing about 2 inches of the dark green top.
Arrange carrots and scallions on a large sheet tray, drizzle with harissa mixture. Toss well to combine.
Roast for 25-30 minutes, or until tender, stirring several times during cooking.
Remove from oven and serve.
Notes
I like to keep both the carrots and the scallions a little wild looking, I also choose not to peel the carrots. As long as they are washed really well and ideally organic you can leave the peel on