Harissa-and-Maple-Roasted Carrots

• 2 garlic cloves, finely grated
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 tablespoon harissa paste
• 2 teaspoons cumin seeds

Kosher salt and freshly ground black pepper

• 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
• 1 lemon, thinly sliced, seeds removed

1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
3. Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.