Recipe courtesy of Haylie Duff
Episode: Spice Girls
Roasted Carrots with Harissa Yogurt
30 min
15 min
4 servings
30 min
15 min
4 servings


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 


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.

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