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Roasted Carrots with Harissa Yogurt

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Debbie shares her roasted carrots with harissa recipe, perfect for a side dish to any meal.
Ingredients

Ingredients for Carrots:

  • 1 pound carrots, stems in-tact, do not peel
  • 2-4 tablespoons Olive Oil
  • Kosher Salt
  • 1/2 teaspoon Freshly ground cumin

Ingredients for Harissa Yogurt

  • 1/2 cup Greek Yogurt
  • 3-4 tablespoons Harissa (depending on your heat preference)

Ingredients for Harissa

  • 40g Dried Chilies
  • For Hot: Use 15 Arbol, 2 Guajillo, 1 Ancho
  • For Mild/Smokey use: 1 Pasilla, 1 California, 2 Morita
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Caraway Seeds
  • 3 whole cloves
  • 3 garlic cloves
  • 2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon smoke paprika
  • 1 teaspoon kosher salt
  • 1/2 cup olive oil

Instructions for the Carrots

1. Place roasting pan/sheet pan in cold oven. Heat oven to 425˚.

2. When oven and pan have reached 425˚, remove pan and add a few tablespoons olive oil. Immediately add carrots and toss in oil while adding salt and cumin.

3. Put pan back in oven and roast carrots until tender and slightly browned.

i. 25-30 minutes for slender carrots

ii. 30-35 minutes for medium carrots

iii. If you only have very thick carrots, halve or quarter them prior to roasting.

4. Remove from oven when done and serve with harissa yogurt (recipe below)

Instructions for the Harissa Yogurt

  1. Whisk yogurt and harissa together, serve.

Instructions for the Harissa

1. Place dried chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).

2. Toast cumin, caraway, and cloves in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a spice grinder and pulse until powdered (or, if you have a Vitamix, just add them to the blender and blend them on high until powdered). Add spice powder to blender, add garlic, lemon juice, vinegar, tomato paste, paprika, salt, and soaked/seeded chiles and pulse until it forms a coarse paste. With the motor running, stream in olive oil. Process until oil is incorporated and paste is smooth.

3. Do Ahead: Harissa can be made 1 month ahead. Cover and chill.

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