Spice-Crusted Carrots

Looking for a side dish that will stand out this Thanksgiving? Look no further than this sauteed, super tender carrot cooked in spiced harissa oil. Smoky-sweet carrots are balanced with the brightness of lemon zest, and a mixture of harissa paste helps carrots get a nice crust with spices and brown in the oven. Leave some of this oil out and drizzle it at the end to enhance the flavor.
Preheat the oven to 425°F. Combine the oil, harissa, lemon juice, cumin, kosher salt, paprika, and pepper in a small bowl. Leave 2 tablespoons of the butter mixture in a separate small serving bowl. Place the carrots on a large, lined baking sheet. Drizzle the remaining butter mixture over the carrots, stirring to coat them.Bake in the preheated oven until the carrots are soft and beginning to brown, about 30 minutes, turning in the middle of baking. Transfer to a serving platter. Drizzle with the remaining 2 tablespoons butter mixture. Sprinkle with lemon zest and sprinkle with sea salt.