Showstopping Roasted Carrots with Harissa and Yogurt
This simple side of colorful roasted carrots gets big appeal from toasted spices and a hint of spicy harissa sauce. It’s delicious at room temperature, making it convenient for a holiday buffet or as a potluck dish.
- 16 slender multicolor carrots, scrubbed and halved lengthwise
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cracked black pepper
- 2 tablespoons lemon juice
- 1 1/2 teaspoons harissa paste, or to taste
- 3/4 cup Greek yogurt
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place carrots on the baking sheet, drizzle with olive oil, sprinkle with fine sea salt and toss to coat. Roast until browned and tender, 20 to 25 minutes.
Meanwhile, place sesame seeds, coriander seeds and fennel seeds in a small dry skillet. Heat seeds over medium heat, shaking the pan occasionally, until fragrant, about 4 minutes. Transfer seeds to a spice grinder and pulse until just crushed, or place on a cutting board and crush with a rolling pin. Stir lemon juice and harissa together.
Transfer carrots to a platter, dolloped with yogurt, and sprinkle with seed mixture and harissa mixture. Serve warm at room temperature.