HARISSA ROASTED CARROTS
WITH GARLICKY YOGURT SAUCE
Easy enough for a weeknight meal, pretty enough for a dinner party. These harissa roasted carrots caramelize beautifully in the oven, while the harissa chars just the perfect amount. The garlicky yogurt sauce gets an extra punch from some salty, briny fish sauce.
Total Time: 1 hour
Serves: 4
RECIPE
Pre-heat your oven to 425 F. Peel and trim your carrots. If they're large, slice them in half lengthwise.
In a large bowl, combine the 1 1/2 tbsp harissa paste (see note 1), the juice of 1/2 a lemon, 1/2 tsp cinnamon, 1/4 tsp salt, and 2 tbsp olive oil. Add the carrots and use your hands to mix well.
Place carrots directly onto a sheet tray, spacing them out so they're not touching (see note 2). Bake them for 35-40 minutes, flipping them after 25 minutes. Remove once tender and caramelized .
4. While the carrots are baking, make your yogurt sauce by combining 1 cup greek yogurt, 2 garlic cloves, grated, zest of 1 lemon, juice from 1/2 a lemon, 1/2 tsp fish sauce, 1 tbsp olive oil, a few grinds of white pepper and salt to taste. Add more lemon juice if needed.
5. Spread the yogurt sauce onto a plate and top with your carrots. Serve warm.
NOTES:
Since the flavor and spice level of harissa can vary by brand, taste and adjust the quantity before adding in your carrots.
If you've sliced your carrots in half, place them cut side down.
Harissa Roasted Carrots w/ Garlicky Yogurt Sauce
Ingredients
- 1 lb small carrots, peeled and trimmed
- 1 1/2 tbsp harissa paste (see note 1)
- Juice of 1/2 a lemon
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp olive oil
- 1 cup greek yogurt (preferably whole or 2%)
- 2 garlic cloves, grated
- zest of 1 lemon
- juice from 1/2 a lemon
- 1/2 tsp fish sauce
- 1 tbsp olive oil
- a few grinds of white pepper
- salt to taste
Instructions
- Pre-heat your oven to 425 F. Peel and trim your carrots. If they're large, slice them in half lengthwise.
- In a large bowl, combine the 1 1/2 tbsp harissa paste (see note 1), the juice of 1/2 a lemon, 1/2 tsp cinnamon, 1/4 tsp salt, and 2 tbsp olive oil. Add the carrots and use your hands to mix well.
- Place carrots directly onto a sheet tray, spacing them out so they're not touching (see note 2). Bake them for 35-40 minutes, flipping them after 25 minutes. Remove once tender and caramelized .
- While the carrots are baking, make your yogurt sauce by combining 1 cup greek yogurt, 2 garlic cloves, grated, zest of 1 lemon, juice from 1/2 a lemon, 1/2 tsp fish sauce, 1 tbsp olive oil, a few grinds of white pepper and salt to taste. Add more lemon juice if needed.
- Spread the yogurt sauce onto a plate and top with your carrots. Serve warm.
Notes
- Since the flavor and spice level of harissa can vary by brand, taste and adjust the quantity before adding in your carrots.
- If you've sliced your carrots in half, place them cut side down.