Is there a more versatile vegetable than the humble carrot? It’s a vegetable you can grate into slaw, press into juice, slice for salads, shred for cakes and muffins, serve raw with a dip, not to mention boil, sauté, and puree. Every one of these preparations has a place in my kitchen, but nothing brings out a carrot’s natural sweetness better than roasting, as is the case with these deliriously good Roasted Carrots with Harissa Yogurt and Mint.
What is Harissa?
One Easter several years ago, I roasted a platter of tender carrots and piled them onto Greek yogurt. It was the star of the buffet and I’ve been tinkering with the recipe ever since. This version has the added interest of harissa stirred into the yogurt. Harissa is a hot chili paste traditionally made with baklouti peppers. Though it originally hails from Tunisia, you’ll find harissa in Moroccan and Middle Eastern cuisine as well. Much like Thai sriracha, Mexican salsa, and Korean gochujang, just a small spoonful of harissa can be a game changer for flavor with no effort at all.
Where to Buy Harissa?
Harissa is typically sold in shelf-stable jars as well as tubes similar to tomato paste. Plenty of conventional supermarkets stock harissa as do specialty stores and shops such Whole Foods and Sprouts Market. Online retailers, such as Thrive Market, Food 52, and Amazon are also a good bet. Keep in mind that the texture, flavor, and concentration of heat varies by brand, so if you’re sensitive to spice, use half of what’s called for in the recipe and then add more as desired. Like other hot sauces, it’s best to refrigerate harissa after opening.
A Delicious and Nutritious Dish
Now, about those carrots….everyone knows they’re good for you. But did you know that just one medium carrot provides double your daily needs for vitamin A, all at just 25 little calories? Plus, two grams of fiber and a meaningful dose of potassium as well.
As far as what variety to buy, look for carrots that are vibrant in color, a signal of freshness, since the pigment fades over time. I like to buy them with the tops still attached, since a little nub on the end makes this dish extra pretty in my book. I typically look for medium-sized carrots for this recipe, though any size will do. You’ll want cut large ones in half lengthwise and roast smaller ones for less time.
A Side Dish or Terrific Vegetarian Main
These carrots make a find accompaniment to any number of meat or poultry dishes. They will liven up a simple roast chicken dinner or a plate of lamb chops. That said, my preference is to serve this as a vegetarian main dish. To give it a bit more staying power, consider these two ideas:
- Cook farro or Israeli couscous until tender (try sorghum if you’re looking for a gluten-free option), season with salt, pepper, and a splash of olive oil, then layer while still warm between the yogurt and carrots.
- Serve this with a stack of warm pita bread and a simple salad of chickpeas dressed with olive oil, lemon, and chopped herbs.
If you like Roasted Carrots with Harissa Yogurt, check out these other vegetable recipes:
Roasted Carrot Wedges with Miso, Ginger, Scallion Butter
Honey-Glazed Sweet Potatoes with Cilantro and Pomegranate
Roasted Vegetables with Lemon Tahini Dressing
Cauliflower Steaks with Pistachio Pesto
Roasted Carrots with Harissa Yogurt and Mint
If you buy organic carrots, scrubbing should get them sufficiently clean. If your carrots are conventionally grown, be sure to peel them instead. These are delicious alongside your favorite roast meat or poultry, but also make a tasty vegetarian meal. To give the meal a bit more heft, put two cups of warm, cooked farro or another favorite grain between the yogurt and carrots just before serving.
Ingredients
- 1 1/4 pounds carrots (about 12 medium carrots), ideally with the greens still attached
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1 lemon, divided
- 3/4 cup lowfat plain Greek yogurt
- 1 teaspoon harissa paste (See note)
- 1/4 cup roughly chopped fresh mint, loosely packed
- 1/4 cup chopped roasted almonds or pistachios
Instructions
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Preheat oven to 450 degrees F.
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Peel or scrub the carrots. If carrots have greens attached, cut off all but about 1/2 inch of the carrot tops. Cut any larger carrots in half lengthwise down the center. Pile carrots onto a large baking sheet.
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Drizzle the olive oil and squeeze the juice of 1/2 lemon over the carrots. Scatter the paprika, turmeric, fennel, cumin, and 3/4 tsp salt over the carrots. Use your hands or tongs to coat the carrots evenly (warning, turmeric will temporarily stain your hands).
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Roast the carrots until they are just barely tender, 20 to 30 minutes depending on thickness. You should be able to pierce the fat end of the carrots with a fork with some resistance. They will continue to cook a bit after they're out of the oven.
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Whisk together the yogurt, harissa, and 1/4 tsp salt in a small bowl. Spread onto a serving plate or small platter. Top with the roasted carrots. Squeeze the remaining half lemon over the top and scatter the mint and almonds over everything. Serve warm.
Recipe Notes
Harissa is a spicy condiment sold in jars in some supermarkets, Whole Foods, and many specialty stores. The level of spiciness varies by brand, so use more or less harissa to suit your taste.