Roasted Carrots with Harissa
Roasted Carrots with Harissa
Try this quick and easy yoghurt recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 454 grams of Baby Carrots with stems still attached, washed in scrubbed
  • 1 tablespoon of Extra virgin Olive oil
  • 1 tablespoon of Honey
  • ½ teaspoon of ground Coriander
  • ¼ teaspoon of Salt
  • ⅛ teaspoon of Black pepper
  • 2 tablespoons of crumbled Feta
  • 1 tablespoon of Pomegranate seeds
  • ½ cup of harissa Yogurt (recipe below)
  • Harissa Yogurt
  • 1 tablespoon of Ancho chilli
  • 1 tablespoon of smoked Paprika
  • ¼ teaspoon of Cayenne
  • ½ teaspoon ground Caraway seeds
  • ¼ teaspoon ground Coriander seeds
  • ¼ teaspoon ground Cumin seeds
  • 3 tablespoons Extra-virgin Olive oil
  • 1 teaspoon Kosher salt
  • 1 Garlic clove, grated
  • Juice of half of Lemon
  • 1 tablespoon Tomato paste
  • 1 tablespoon of Honey
  • ½ cup of Greek Yogurt
  1. Preheat oven to 400°F. In a bowl add carrots and toss with olive oil. Add honey, coriander, salt and pepper. Mix well
  2. Place carrots onto baking sheet and roast for 15 minutes or until fork tender
  3. Dollop the harissa yogurt on the center of a plate. Arrange carrots over and around the yogurt. Sprinkle with the feta and pomegranates. Serve
  1. Harissa Yogurt
  2. In small bowl mix all spices together. Add salt, garlic, lemon juice tomato paste, honey and olive oil. Mix well until forms a paste. Transfer to an airtight container and keep refrigerated for upto 2 weeks
  3. In a bowl add yogurt. Add 1 tablespoon of harissa paste and swirl into yogurt. Do not mix all the way. Keep the harissa swirled into the yogurt

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