Roasted Carrots with Harissa and Yogurt
Sweet roasted carrots, spicy harissa, and cool yogurt. Three flavors, one pan, zero leftovers.
Side Dishes · Prep 10 min · Cook 25 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 500 g carrots, whole, peeled
- 2 tbsp harissa paste
- 100 g Greek yogurt
- 3 tbsp olive oil
- 2 tbsp pistachios, toasted, chopped
- 1 tbsp honey
- 2 tbsp fresh dill, chopped
- 0.5 lemon, juiced
- salt, to taste
Carrots are the most underrated vegetable. People think of them as filler — something you add to a mirepoix or put in a lunchbox raw. But when you roast them properly, they become sweet, caramelized, and almost candy-like.
This recipe takes roasted carrots and makes them exciting. Harissa adds smoky heat, the yogurt brings cool creaminess, and toasted pistachios give you crunch. It is a side dish that regularly steals the show from whatever main I serve it with.
Use whole carrots with the tops still on if you can find them. They look beautiful and the thin tips get extra crispy.
Pro Tips
- Cut carrots of different sizes so they cook at the same rate. Halve thick ones lengthwise.
- Roast at high heat — 220C. You want color, not steamed carrots.
- Mix the harissa with olive oil and toss the carrots in it before roasting. The harissa caramelizes beautifully.
- Drizzle the yogurt AFTER roasting, not before. You want the temperature contrast.
Serving
Spread yogurt on the plate, pile carrots on top, drizzle with more harissa oil, scatter with pistachios and fresh dill. Serve alongside grilled meat or as part of a mezze spread.
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