Roasted Carrots with Fennel & Harissa

Roasted Carrots and Fennel – harissa

2 bunches medium carrots, rimmed but not peeled, halved lengthwise

2 medium fennel bulbs, cut into 1/2-inch-thick slices through the core

6 tablespoons extra-virgin olive oil, divided, plus more if needed

1 tablespoon crunchy gray salt (I used kosher salt)

1/4 cup store-bought harissa

Preheat the oven to 500 degrees F.

Arrange the carrots and fennel on a large, rimmed baking sheet. Drizzle the vegetables with 4 tablespoons of the olive oil, turning to coat, then sprinkle with the gray salt. Roast for 30 to 35 minutes, rotating the pan and turning the vegetables halfway through, until the vegetables are tender and well browned on the bottom.

Allow the vegetables to cool to room temperature. In a large bowl, blend the remaining 2 tablespoons olive oil with the harissa. Add the vegetables, turn to coat them evenly with the harissa mixture, and season to taste with salt.