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Author Notes: Cooked carrots have gotten a bit of a bad rap, but after you give this fiery, delicately cooked version a try, you’ll be an official convert. —CAVA
- 2 bundles carrots, colorful heirlooms if you can find them
- 1 8-ounce container Cava Foods Harissa
- olive oil
- salt and pepper to taste
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes.
- Drain the carrots and add back to pan. Brush with harissa and cook until glazed, about 5 minutes. Season with salt and pepper.