Description
These honey harissa carrots are roasted to fork tender perfection, tossed in a harissa honey glaze then served over a garlicky greek yogurt. They’re the perfect veggie-forward side dish or appetizer with bold Mediterranean flavors. Plus they come together in only 30 minutes!
Ingredients
Units
Scale
- 1 lb medium sized carrots, peeled with stems cut off
- 1 tbsp olive oil
- 1 tsp pepper
- 1 tsp salt
- 1/4 cup harissa
- 1/4 cup honey
- 1 1/2 cups Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 1 tsp parsley or carrot tops, minced
Instructions
- Roast the carrots: Toss the carrots with olive oil, half of the salt, and half of the pepper. Spread out on a baking sheet and roast at 400°F until fork tender (about 20 minutes), flipping them at the halfway point.
- Glaze the carrots: While the carrots roast, mix together the honey and harissa in a bowl. Pour over the carrots when they’re fork tender. Mix to coat evenly and return the baking sheet to the oven, baking another 5 minutes.
- Prep the yogurt sauce: Mix together the yogurt, lemon juice, garlic, and remaining salt and pepper.
- Serve: Spread the yogurt on a serving dish, top with roasted carrots, a sprinkle of parsley or carrot tops, and drizzle with pan drippings from the carrots.
Equipment
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