Harissa-Roasted Carrots with Lemon Garlic Herb Gremolata by Daphne Oz | Recipes | WW USA

Name: Harissa-Roasted Carrots with Lemon Garlic Herb Gremolata by Daphne Oz | Recipes | WW USA
Ingredients: Extra virgin olive oil 4 Tbsp, divided; Harissa paste 1½ Tbsp, or more or less, depending on how strong and spicy the harissa is; Table salt 1 tsp, divided; Black pepper 2 pinch(es), or to taste; Carrots 12 medium, peeled, stems trimmed; Fresh parsley ¼ cup(s), chopped; Fresh mint leaves 2 Tbsp, chopped; Lemon ½ item(s), large, zested and juiced (more juice if you like it tangier!); Garlic clove 1 clove(s), minced or grated; Shelled hazelnuts (unsalted, dry-roasted or raw, no sugar added) ⅛ cup(s), toasted, chopped

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Microplane
Citrus press
Chef's knife
Cutting board
Peeler
Measuring spoon
Whisk
Mixing bowl
Baking sheet
Parchment paper
Oven
Skillet
Serving platter

Ingredients

Extra virgin olive oil 4 Tbsp, divided
Harissa paste 1½ Tbsp, or more or less, depending on how strong and spicy the harissa is
Table salt 1 tsp, divided
Black pepper 2 pinch(es), or to taste
Carrots 12 medium, peeled, stems trimmed
Fresh parsley ¼ cup(s), chopped
Fresh mint leaves 2 Tbsp, chopped
Lemon ½ item(s), large, zested and juiced (more juice if you like it tangier!)
Garlic clove 1 clove(s), minced or grated
Shelled hazelnuts (unsalted, dry-roasted or raw, no sugar added) ⅛ cup(s), toasted, chopped