Moroccan Cumin-Spiced Roasted Carrots with Harissa

Preheat the oven to 200°C (400°F). In a large bowl, toss the halved carrots with olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Make sure every surface is coated in oil and spice. Arrange cut-side down on a large baking sheet in a single layer with space between each carrot — crowding causes steaming rather than roasting. Roast for 25–30 minutes until the cut sides are deeply caramelized and the edges show char spots.

Whisk together the harissa paste and honey into a smooth, rust-red glaze. Flip the partially roasted carrots cut-side up. Using a pastry brush or spoon, coat the cut side of each carrot generously with the harissa-honey glaze. Return to the oven for 8–10 more minutes until the glaze is bubbling, caramelized at the edges, and sticky. The sugar in the honey and the natural sugars in the carrots should reach deep caramelization — dark, almost jewel-like.

Transfer the glazed carrots to a serving plate, glaze-side up. Scatter the toasted pumpkin seeds over the carrots. Tear or roughly chop the fresh cilantro and scatter it over. A final drizzle of good olive oil finishes the dish. Serve warm or at room temperature — these are excellent both ways. At room temperature the glaze sets slightly and becomes almost candy-like in texture.