Roasted Harissa Carrots with Whipped Yogurt
These Roasted Harissa Carrots are bold, smoky, and irresistibly caramelized, coated in a spiced harissa paste glaze and served over cool, tangy whipped yogurt. Ready in under 40 minutes with minimal prep, they work equally well as a stunning appetizer or a flavorful side dish. A finishing touch of fresh herbs and flaky salt brings the whole platter together beautifully.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Parchment paper
- Small whisk or fork
Ingredients
- 1.5 lbs whole carrots peeled, halved lengthwise if thick
- 3 tablespoons harissa paste adjust to heat preference
- 2 tablespoons olive oil plus more for finishing
- 1 tablespoon honey
- 1 clove raw garlic finely grated
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper freshly cracked
- 1 cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 0.25 cup fresh cilantro or flat-leaf parsley roughly torn
- 1 pinch flaky sea salt for finishing
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the harissa paste, olive oil, honey, and finely grated raw garlic until smooth and fully combined.
- Add the peeled carrots to the bowl and toss well until every carrot is evenly coated in the harissa glaze. Season with kosher salt and black pepper.
- Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overlapping or crowded. Roast for 25 to 30 minutes, flipping once halfway through, until the carrots are fork-tender with charred, caramelized edges.
- While the carrots roast, prepare the whipped yogurt. In a small bowl, combine the Greek yogurt, fresh lemon juice, a small pinch of salt, and a drizzle of olive oil. Whisk briskly with a fork for about 30 seconds until the yogurt is slightly lightened and creamy.
- Spread the whipped yogurt across the base of a large serving platter in an even layer. Arrange the hot roasted harissa carrots on top of the yogurt.
- Finish with a scatter of torn fresh cilantro or parsley, a light drizzle of olive oil, and a generous pinch of flaky sea salt. Serve immediately.
Notes
Use full-fat Greek yogurt for the creamiest whipped base. Taste your harissa paste before using as heat levels vary significantly between brands. Do not crowd the baking sheet or the carrots will steam rather than roast. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Store the yogurt separately. Reheat carrots in a 375°F oven for 8 to 10 minutes. The yogurt does not freeze well and should always be made fresh.