Roasted Carrots With Harissa Vinaigrette
On her Seder plate, Hillary Sterling, the chef of Ci Siamo in New York City and author of “Ammazza!” (Scribner 2026), sometimes uses roasted beets dressed in a harissa vinaigrette as a vegetarian alternative to the traditional lamb shank. Here, roasted carrots stand in for the beets. Coated in an orange-flavored dressing spiked with harissa and red wine vinegar, they make a tangy-sweet side dish next to a Passover brisket, roast chicken or any other main dish.
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