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Roasted Carrots with Harissa Yogurt on a blue plate

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.

Course Vegetable Side
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 to 6 as a side dish
Calories 187 kcal
Author Katie Morford

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

  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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).

  4. 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.

  5. 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.