Step 1

Harissa:

Step 2

Toast caraway, cumin, and coriander seeds in a dry pan over medium heat for 1 to 2 minutes, until they are fragrant and lightly browned.

Step 3

Place caraway, cumin, coriander, garlic, roasted peppers, chiles, evoo, lemon juice or preserved lemon, salt, and pepper in a food processor or blender and process until it becomes a thick paste.

Step 4

Transfer to a covered container and store in the refrigerator for up to 1 month, or freeze for up to 3 months. Carrots:

Step 5

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 6

Slice carrots into large dice or bias cut. Place on prepared baking sheet and toss with evoo, salt, and pepper.

Step 7

Roast in a 375°F oven for 30 minutes until tender.

Step 8

Remove from oven and toss with several tablespoons of harissa. Serve warm alongside your main dish. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.