Harissa and Maple Roasted Carrots | BCLIQUOR

Ingredients

• 3 tbsp (45 ml) harissa paste
• 3 tbsp (45 ml) grapeseed oil
• 3 tbsp (45 ml) maple syrup
• 2 garlic cloves, minced
• 1 tsp (5 ml) ground cumin
• kosher salt and black pepper, to taste
• 2½ lbs (1.25 kg) small rainbow carrots, scrubbed and trimmed
• ¼ cup (60 ml) unsalted pistachios, roughly chopped
• 2 oz (60 g) sheep’s milk feta cheese, crumbled
• 1 tbsp (15 ml) finely chopped chives