Roasted Carrots with Harissa Yogurt

Name: Roasted Carrots with Harissa Yogurt
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound baby carrots with stems still attached, scrubbed; 1 tablespoon honey; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon ground coriander; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon ancho chile powder; 1 tablespoon smoked paprika; 1/2 teaspoon ground caraway; 1/4 teaspoon cayenne; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 3 tablespoons extra-virgin olive oil; 1 tablespoon tomato paste; 1 tablespoon honey; 1 teaspoon kosher salt; 1 clove garlic, grated; Juice of 1/2 lemon; 1 1/2 cups Greek yogurt; 2 tablespoons crumbled feta; 1 tablespoon pomegranate seeds

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

Ingredients

Roasted Carrots:

1 pound baby carrots with stems still attached, scrubbed

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground coriander

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Harissa Paste:

1 tablespoon ancho chile powder

1 tablespoon smoked paprika

1/2 teaspoon ground caraway

1/4 teaspoon cayenne

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

3 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

1 tablespoon honey

1 teaspoon kosher salt

1 clove garlic, grated

Juice of 1/2 lemon

1 1/2 cups Greek yogurt

2 tablespoons crumbled feta

1 tablespoon pomegranate seeds

Directions

For the roasted carrots: Preheat the oven to 400 degrees F.
Put the carrots on a baking sheet and drizzle with the honey and olive oil. Sprinkle with the coriander, salt and pepper. Roast until fork-tender, 15 minutes.
For the harissa paste: Mix the ancho chile, paprika, caraway, cayenne, coriander and cumin together in a small bowl. Add the olive oil, tomato paste, honey, salt, garlic and lemon juice. Mix well until it forms a paste.
Put the yogurt in a medium bowl, add 1 tablespoon of the harissa paste and swirl it into the yogurt. Do not mix it in all the way; keep the harissa swirled in the yogurt. (Transfer the remaining harissa paste to an airtight container and keep refrigerated for up to 2 weeks.)
Dollop about 1/2 cup of the harissa yogurt onto the center of a plate. Arrange the carrots over and around the yogurt. Sprinkle with the feta and pomegranate seeds. Serve with additional harissa yogurt.