Looking through some of the recipes I’ve shared here, it’s easy to spot a pattern. Vegetables? Roast ’em. Need a sauce? Some variant of yogurt and/or tahini. With lots of garlic. Some things just work though, and I just can’t get enough of roasted vegetables with yogurt or tahini sauce. This is my current favorite way to serve carrots. They’re coated in harissa, which is a North African hot pepper paste, roasted until browned, and served with a generous serving of garlic yogurt sauce. This dish pairs perfectly with a big bowl of mujaddara.
Not sure where to find harissa? It can be found at Middle Eastern and gourmet grocery stores. If you don’t have (or want to buy) harissa, just use your favorite hot sauce. The results won’t be the same, of course, but it will add that spicy kick to the dish that the yogurt helps offset.
Here’s my nosy neighbor watching me take photos of the carrots:
Mind your own business, will you? Sheesh!
Harissa Roasted Carrots with Yogurt Sauce
For the carrots:
1 pound carrots, sliced in half
3 tablespoons olive oil
2 tablespoons harissa
1/4 teaspoon coriander
salt and pepper, to taste
dried mint, for garnish
1 cup plain yogurt
2 cloves garlic, chopped
salt & pepper, to taste
Pre-heat oven to 425 degrees. Slice carrots in half and place in a roasting pan. Mix the olive oil, harissa, coriander, coriander, salt, and pepper in a small bow. Coat the carrots in the harissa and olive oil mixture. Place in the oven and roast for 20 minutes.
Meanwhile, prepare the sauce by mixing together the yogurt, garlic, salt, and pepper. After the carrots have been roasting for 20 minutes, remove them from the oven and turn them over. Add a little more olive oil if it seems dry. Place back in the oven and roast for another 30 minutes, or until the carrots are browned and caramelized. This may not be ready for an additional 10 or so minutes, but check on the carrots after 30. Some carrots may be ready before others, depending on the thickness of the carrot. Serve over yogurt and garnish with dried mint.