Most of the snack recipes I’ve been sharing recently in my Twice as Tasty column for the Flathead Beacon benefit hugely from seasonings, but only with a light hand. Sheets of roasted seaweed and kale baked until crisp easily turn soggy, enough to make them chewy or fall apart, if you introduce too much oil or liquid.

This week’s recipe turns carrots shaved thin with a peeler or mandoline into slightly crisp strips that handle moist seasonings better than fragile leaves. The sturdy root vegetable won’t fall apart even when you toss it with olive oil, maple syrup, and harissa, a North African chile paste.

I included a recipe for my version of this traditional chile paste in my cookbook, The Complete Guide to Pickling. It takes just 10 minutes of hands-on time to make and lasts several months in the refrigerator. It’s worth keeping on hand because its so versatile, giving a little heat to everything from brined olives to grilled shrimp. It’s also a classic flavor in Harira (Moroccan Tomato Lentil Soup).

Learn more about harissa and get the complete recipe for Shaved and Roasted Carrots with Harissa in my column.

Make it, share it.
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Twice as Tasty

This time of year, I roast lots of vegetables for snacking, side dishes, and the main course. Many vegetables that dry-store well also roast well, and letting the oven heat up the kitchen helps to keep my house warm and cozy as the snow piles up outside.

Here are just a few other roasted vegetable recipes on the blog, many of which taste even more delicious with a spoonful of harissa mixed in. You can find more in the recipe index.

• Roasted and Curried Squash Soup
• Roasted Garlic Hummus
• Roasted Golden Beet and Garlic Salad
• Roasted Winter Vegetable “Grain” Bowls
• Weeknight Pasta with Roasted Pumpkin and Parmesan
• Winter Squash and Mushroom Risotto

You can also smoke chilies for an even more flavorful chile paste. Learn more in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.