Candied carrots are a staple in many American households. Usually they’re boiled and tossed in butter and brown sugar, so this is our twist on a nostalgic classic.

This is a stunning, vibrant holiday side that is packed with vinegar, heat, and sweetness. They pair so well with a simple toasted turkey for the holidays or any protein of your choice.

I use the harissa paste from Trader Joe'as, which is spicy. There is a mild version from a brand called Mina which also works here. If you can’t find the paste, a dry spice rub will be great, but perhaps spicier, so start with ¼ tsp. and work up.