Roasted Carrots with Harissa Yogurt

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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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 


  1. For the roasted carrots: Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.