Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Name: Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 as a side dish
Ingredients: 1/2 cup Greek yogurt; 1 tablespoon chopped fresh mint, plus more for garnish; 1/2 teaspoon finely grated lemon zest; 1 tablespoon harissa; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 pound baby carrots, tops removed but a little green left attached (see Cook's Note); Canola oil or pure olive oil; 2 teaspoons Spanish paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground mustard; 1/4 teaspoon ground fennel; Pomegranate seeds, for garnish; Pomegranate Dressing, for serving, recipe follows; 1/4 cup pomegranate molasses; 1 heaping tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 3/4 cup canola oil; Kosher salt and pepper; Kosher salt and pepper

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Level: Intermediate

Total: 25 min
Active: 25 min

Yield: 4 to 6 as a side dish

Level: Intermediate

Total: 25 min
Active: 25 min

Yield: 4 to 6 as a side dish

Ingredients

1/2 cup Greek yogurt

1 tablespoon chopped fresh mint, plus more for garnish

1/2 teaspoon finely grated lemon zest

1 tablespoon harissa

Kosher salt and freshly ground black pepper

1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)

Canola oil or pure olive oil

2 teaspoons Spanish paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground mustard

1/4 teaspoon ground fennel

Pomegranate seeds, for garnish

Pomegranate Dressing, for serving, recipe follows

Pomegranate Dressing:

1/4 cup pomegranate molasses

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

3/4 cup canola oil

Kosher salt and pepper

Directions

Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.