There are many different Moroccan and Tunisian Vegetable dishes out there you might not know about that are insanely delicious. I am trying to discover them. I taste them when I come across them and read all the recipes I can find on them. Then I sort of wing them. This recipe is based on the flavors of a Tunisian dish called Horia. I saw the ingredients from the back of a jar and then did research searching out Tunisian Dishes for carrots so I’d get a feel for it. This dish I have NOT found at any restaurant yet. The Jarred version of Horia is more of a spread. You are welcome to blend everything up so get something closer to the actual dish called Horia. You can serve these carrots with olives, hard boiled eggs and tuna for a closer to a Tunisian feel. This dish is easy and comes out delicious.

Ingredients for about 4 servings

1 lb + 5oz carrots – peeled and cut on diagonal in about thumb sized pieces

1 Tablespoon kosher salt – to boil carrots

1 Tablespoon sugar

1 teaspoon course sea salt

1 teaspoon cumin

1 teaspoon caraway seeds

1/4 teaspoon granulated garlic

3 Tablespoons extra virgin olive oil – to drizzle on carrots

2 Tablespoons fresh cilantro- chopped

1/2 cup harissa vinaigrette – (preferably my recipe)

optional – serve with olives, hard boiled eggs and tuna

Directions

Set the oven to 350 degrees F.

Put a pot of water on to boil and add the kosher salt. When water is starting to boil add the carrots. Let them boil four minutes and remove from pot on to a baking sheet.

Drizzle the carrots with the olive oil.

In a small bowl mix together the sea salt, sugar, cumin, caraway,  coriander and garlic.

Sprinkle the dry spices all over the carrots.

Put baking sheet on the top rack of oven for about a half hour.

Drizzle with harissa and add fresh chopped cilantro.

Serve