Go Back
–+ servings
Print

Spicy Carrots for Clear Skin

If you can’t find harissa, simply substitute another hot sauce like siracha, or add ¼-1/2 teaspoons cayenne, depending on how much you like heat.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 side servings
Author Phoebe Lapine

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots peeled and thinly sliced
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ tsp turmeric
  • ½ teaspoon salt
  • 1 tsp harissa
  • 2 tsp honey
  • ½ lemon
  • 1/2 cup cilantro leaves chopped

Instructions

  • In a large non-still skillet or wok, warm the oil over high heat. Add the carrots and saute until they’ve released their moisture and have begun to brown, about 8 minutes.
  • Add the cumin, paprika, turmeric, and salt. Continue to saute until the spices are very fragrant and have almost formed a paste on the carrots. Stir in the harissa, honey, and lemon juice, using the liquid to scrape up any brown bits and spices that have clung to the bottom of the pan.
  • Remove the pan from the heat and stir in the cilantro, reserving a tablespoon for garnish. Transfer to a serving plate, sprinkle with the remaining cilantro, and enjoy.