Published on: 03/28/2026
This news was posted by Oregon Today News
Description
On her Seder plate, the chef Hillary Sterling of Ci Siamo in New York City 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.
News Source : https://www.oregonlive.com/nytcooking/2026/03/774457175-roasted-carrots-with-harissa-vinaigrette.html
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