Harissa Carrots. Hot New Music From Francie Moon.

Harissa Carrots
knock-knock-owl

Poor little owl.

Harissa, a chile paste from North Africa, gives sautéed carrots a deliciously smoky, spicy flavor. The maple syrup adds the perfect sweet counter balance.

Harissa Carrots

Ingredients:

4 tablespoons butter
1 pound thin carrots, peeled
2 tablespoons harissa
1 teaspoon maple syrup
Fresh cilantro leaves
1 lemon, cut into wedges

Directions:

1. In a large skillet, melt butter over medium heat. Add carrots then cover and cook, stirring occasionally, until tender, about 10 minutes.

2. Stir in harissa and syrup. Top with cilantro and add a squeeze of lemon.

Serves 4

Recipe from Rachael Ray
Harissa Carrots

I served the carrots with Crescent Wrapped Chicken Drumsticks and BBQ Kale Chips. Recipes are here and here.
Harissa Carrots, chicken and BBQ Kale Chips

Francie Moon’s self titled EP is set for release later this month. The lead track, ‘Walked Away’, has a fantastic retro, lo-fi feel. She describes the song as an “ode to… growing apart for the purpose of growing closer.”