Honey & Harissa Roasted Carrots

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August 20, 2020

Our good friend Chris came for dinner last week and brought these Honey & Harissa Roasted Carrots. They were so good. The recipe is from Rachel Ray Magazine. They are meant to be sitting on top of Greek Yogurt. It also has a sprinkling of dukkah, which is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables. They do sell dukkah already made at Trader Joe's.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 6 Servings

Ingredients

¼ cup olive oil

3 tablespoons honey

1 tablespoon harissa paste

1 teaspoon ground cumin

Kosher salt

2 pounds thin carrots, peeled

¼ teaspoon coriander seeds

¼ teaspoon cumin seeds

¼ cup hazelnuts, toasted

1 tablespoon toasted sesame seeds

1 cup Greek yogurt

Directions

1Preheat the oven to 450° F. In a medium bowl, mix the oil, honey, harissa, and cumin; season with kosher salt and pepper. Transfer about 2 tablespoons of the spiced oil to a small bowl and reserve for garnish. On a rimmed baking sheet, toss the carrots with the remaining spiced oil. Roast the carrots until golden brown and charred in places, 18 to 20 minutes.

2Meanwhile, in a small skillet over medium heat, toast the coriander and cumin seeds, stirring often, until fragrant and lightly toasted, about 1 minute. Transfer to a food processor. Pulse the seeds into a powder. Add the hazelnuts and ¼ teaspoon. kosher salt. Pulse until the nuts are almost finely chopped. Transfer to a medium bowl. Mix in the sesame seeds for the dukkah.

3Spread the yogurt on a platter. Top with the warm carrots. Drizzle the carrots with the reserved spiced oil. Sprinkle with the dukkah.

Recipe adapted from Eden Grinshpan, Rachel Ray Magazine, January 5, 2019.

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