Harissa Honey Carrots with Tahini Yogurt Sauce

40 mins
Serves 4
https://themixedmenu.com/wprm_print/3990

Directions

  1. 1Preheat the oven to 400°
  2. 2Preheat the oven to 400°
  3. 3Preheat the oven to 400°
  4. 4Peel and pat the carrots dry.
  5. 5Peel and pat the carrots dry.
  6. 6Peel and pat the carrots dry.
  7. 7In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste.
  8. 8In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste.
  9. 9In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste.
  10. 10Toss in the peeled carrots and toss to coat.
  11. 11Toss in the peeled carrots and toss to coat.
  12. 12Toss in the peeled carrots and toss to coat.
  13. 13Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
  14. 14Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
  15. 15Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
  16. 16Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
  17. 17Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
  18. 18Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
  19. 19While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl.
  20. 20While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl.
  21. 21While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl.
  22. 22Stir to combine and season with salt and pepper to taste.
  23. 23Stir to combine and season with salt and pepper to taste.
  24. 24Stir to combine and season with salt and pepper to taste.
  25. 25Add 1 tsp of water at a time if needed to get to the desired consistency.
  26. 26Add 1 tsp of water at a time if needed to get to the desired consistency.
  27. 27Add 1 tsp of water at a time if needed to get to the desired consistency.
  28. 28Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired.
  29. 29Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired.
  30. 30Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired.
  31. 31Finish with a sprinkle of dried parsley and serve immediately
  32. 32Finish with a sprinkle of dried parsley and serve immediately
  33. 33Finish with a sprinkle of dried parsley and serve immediately

Ingredients

  • 1 lb rainbow or baby carrots
  • 1 lb rainbow or baby carrots
  • 1 lb rainbow or baby carrots
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 tbsp harissa
  • 2 tbsp harissa
  • 2 tbsp harissa
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 salt and pepper
  • 4 oz plain greek yogurt
  • 4 oz plain greek yogurt
  • 4 oz plain greek yogurt
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 2 tsp za'atar
  • 2 tsp za'atar
  • 2 tsp za'atar
  • 2 tbsp pistachios for garnish
  • 2 tbsp pistachios for garnish
  • 2 tbsp pistachios for garnish
  • 2 tbsp pomegranate arils for garnish
  • 2 tbsp pomegranate arils for garnish
  • 2 tbsp pomegranate arils for garnish

Equipment

ovenbaking sheetsmall bowl