I know, they look burnt, don’t they? But they are actually charred, and the contrast between the smoky charred outside, the roasted sweet inside, the slight burn of the harissa, the sweetness of the honey, and the tartness of the lemon… oh my.
Add olive oil, honey, and harissa, and toss until well combined.
Spread carrots and garlic out in a single layer on a rimmed cookie sheet and roast at 425 degrees for 20 minutes, then turn and roast 15 more minutes until nicely charred and softened all the way through.
Squeeze on a little fresh lemon juice right before serving.
Notes
Notes: If you have smaller thinner carrots or don't like as much char, adjust the cooking time down accordingly. Don't skip the fresh lemon juice -- these are good without, but it really makes the flavor pop!