• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons Harissa, ground
• 1 tablespoon lemon juice
• 1/4 teaspoon Urfa Biber 
• 1/8 teaspoon Kosher Salt 
• 2-1/2 pounds small carrots, scrubbed, tops trimmed, and halved
• 1 lemon, thinly sliced, seeds removed
• 1/4 cup pomegranate seeds

Preheat oven to 450 degrees.

In a small bowl, whisk together the garlic, olive oil, maple syrup, Harissa, lemon juice, Urfa biber and kosher salt. Allow the mixture to sit 10-15 minutes for flavors to develop.

Toss carrots and lemon with the garlic mixture in a large roasting pan until the pan is well coated. Roast35-40 minutes, stirring occasionally, until carrots are fork tender and lemons are caramelized.

Garnish with pomegranate seeds and serve warm.

Notes:

Adapted from Bon Appetit Harissa and Maple Roasted Carrots.