Ingredients

Check off ingredients as you go

Serves 6

• 8 medium carrots
• 2 to 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground caraway
• Juice of 1 lemon
• Salt, pepper
• 1 teaspoon harissa (optional)

If you change the number of serving, consider adjusting cooking times!

1. Peel the carrots and cut into rounds about 1 to 2cm (½ to ¾ inch) thick. Place in a saucepan with water just barely covering the carrots, bring to a boil with a little salt and the finely minced garlic. Lower the heat. Meanwhile, mix the olive oil, lemon juice, caraway, salt and pepper in a small bowl.
2. When the carrots are cooked (a knife blade comes out easily), transfer to a serving dish, draining off any excess liquid if needed, and toss the still-warm carrots with the caraway sauce and harissa.