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Roasted carrots with harissa vinaigrette
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.
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