Harissa Roasted Carrots with Yogurt
Whole carrots roasted in a harissa and honey glaze until caramelized and tender, served over cool, garlicky yogurt. A striking North African-inspired side dish with beautiful contrast of heat and creaminess.
Ingredients
- 12 medium carrots, peeled, halved
- 2 tbsp harissa paste
- 2 tbsp honey
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 cup plain whole-milk Greek yogurt
- 2 cloves garlic clove, minced
- 2 tsp fresh lemon juice
- 1/4 cup fresh cilantro, roughly chopped
- 2 tsp sesame seeds, toasted
Instructions
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1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2
In a large bowl, whisk together 2 tbsp harissa paste, 2 tbsp honey, 2 tbsp olive oil, and 1/2 tsp kosher salt. Add 12 peeled, halved medium carrots and toss until evenly coated.
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3
Spread carrots in a single layer on the prepared baking sheet, cut side down. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
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4
While the carrots roast, stir together 1 cup plain whole-milk Greek yogurt, 2 cloves minced garlic clove, and 2 tsp fresh lemon juice in a small bowl. Season lightly with salt.
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5
Spread the yogurt mixture on a serving platter. Arrange the roasted carrots on top.
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6
Scatter 1/4 cup roughly chopped fresh cilantro and 2 tsp toasted sesame seeds over the carrots. Serve immediately.