2 cloves garlic, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed halved
1 lemon thinly sliced
Preheat oven to 450°F.
Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl.
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.