Spice-Crusted Carrots with Harissa Yogurt
Tender carrots coated in a flavorful Middle Eastern-inspired spice blend, served with a creamy harissa-spiked yogurt sauce. This colorful side dish combines warm spices with cool yogurt for a perfect balance of heat and freshness.
Ingredients
- •2 pounds small carrots, scrubbed, tops trimmed to 1/2"
- •1 teaspoon Kosher salt
- •1 tablespoon sugar
- •1 teaspoon English mustard powder
- •1 teaspoon hot smoked Spanish paprika
- •1 teaspoon ground cumin
- •½ teaspoon ground coriander or fennel
- •4 tablespoons vegetable oil, divided
- •¼ teaspoon Freshly ground black pepper
- •½ cup plain Greek yogurt
- •1 tablespoon harissa paste
- •2 teaspoons chopped fresh thyme, plus more
- •½ teaspoon finely grated lemon zest, plus more
- •1 whole Lemon wedges (for serving)
Cooking Instructions
- 1.
Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
10 min
- 2.
Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
5 min
- 3.
Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6-8 minutes; season with salt and pepper.
16 min
- 4.
Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
5 min
- 5.
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
5 min
- 6.
DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.
