Recipe courtesy of Haylie Duff
Episode: Spice Girls
Print
Roasted Carrots with Harissa Yogurt
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Pot Roast and Carrots

Spice-Roasted Colorful Carrots

Recipe courtesy of Justine Simmons

Honey-Roasted Carrots with Sesame Seeds

Recipe courtesy of Tiffani Thiessen

Jeweled Roasted Carrots with Pomegranate and Mint

Recipe courtesy of Dean McDermott

Lentil Salad with Roasted Carrots and Fennel

Recipe courtesy of Bobby Deen

Roasted Potatoes And Carrots With Radicchio

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here