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Harissa-and-Maple-Roasted Carrots

['2 garlic cloves, finely grated', '1/4 cup olive oil', '1/4 cup pure maple syrup', '1 tablespoon harissa paste', '2 teaspoons cumin seeds', 'Kosher salt, freshly ground pepper', '1 freshly ground pepper', '2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2", halved', '1 lemon', 'thinly sliced', 'seeds removed']

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

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