Roasted Carrots with Harissa Yogurt

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the Roasted Carrots

1 pound baby carrots with stems still attached, scrubbed
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the Harissa Paste

1 tablespoon poblano chilli powder
1 tablespoon smoked paprika
1/2 teaspoon ground caraway
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1 tablespoon honey
1 teaspoon salt
1 clove garlic, grated
Juice of 1/2 lemon
1 1/2 cups Greek yogurt
2 tablespoons crumbled feta
1 tablespoon pomegranate seeds

For the roasted carrots:

1.Preheat the oven to 200°C.

2. Put the carrots on a baking sheet and drizzle with the honey and olive oil. Sprinkle with the coriander, salt and pepper. Roast until fork-tender, 15 minutes.

For the harissa paste:

1. Mix the poblano chilli, paprika, caraway, cayenne, coriander and cumin together in a small bowl. Add the olive oil, tomato paste, honey, salt, garlic and lemon juice. Mix well until it forms a paste.

2. Put the yogurt in a medium bowl, add 1 tablespoon of the harissa paste and swirl it into the yogurt. Do not mix it in all the way; keep the harissa swirled in the yogurt. (Transfer the remaining harissa paste to an airtight container and keep refrigerated for up to 2 weeks.)

3. Dollop about 1/2 cup of the harissa yogurt onto the center of a plate. Arrange the carrots over and around the yogurt. Sprinkle with the feta and pomegranate seeds. Serve with additional harissa yogurt.

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