Harissa Honey Carrots with Tahini Yogurt Sauce
Directions
- 1Preheat the oven to 400°
- 2Peel and pat the carrots dry.
- 3In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste.
- 4Toss in the peeled carrots and toss to coat.
- 5Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
- 6Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
- 7While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl.
- 8Stir to combine and season with salt and pepper to taste.
- 9Add 1 tsp of water at a time if needed to get to the desired consistency.
- 10Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired.
- 11Finish with a sprinkle of dried parsley and serve immediately
Ingredients
- 1 lb rainbow or baby carrots
- 3 tbsp olive oil
- 2 tbsp harissa
- 1 tbsp honey
- 0 salt and pepper
- 4 oz plain greek yogurt
- 3 tbsp lemon juice
- 2 tbsp tahini
- 0.5 tbsp honey
- 2 tsp za'atar
- 2 tbsp pistachios for garnish
- 2 tbsp pomegranate arils for garnish
Equipment
ovenbaking sheetsmall bowl
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