Harissa Roasted Carrots

Serves 4

Time 45 min

Harissa Roasted Carrots

Serves 4

Time 45 min

Ingredients

16slender multicolor carrots, scrubbed and halved lengthwise, carrot tops reserved for garnish

2 tablespoonsextra-virgin olive oil

1/2 teaspoonkosher salt

1 tablespoonsesame seeds

1 tablespooncoriander seeds

1 teaspoonfennel seeds

1/2 teaspooncoarsely ground black pepper

2 tablespoonslemon juice

1 tablespoonharissa paste, or to taste

3/4 cupplain Greek yogurt

Exclusively for Prime members in select ZIP codes.

This simple side of colorful roasted carrots gets big appeal from toasted spices and a hint of spicy harissa sauce. It’s delicious at room temperature, making it convenient for a holiday buffet or as a potluck dish. Serve with a dollop of tangy Greek yogurt to add a cooling creaminess and balance.

Special Diets:

Vegetarian

Sugar Conscious

Ingredients

16slender multicolor carrots, scrubbed and halved lengthwise, carrot tops reserved for garnish

2 tablespoonsextra-virgin olive oil

1/2 teaspoonkosher salt

1 tablespoonsesame seeds

1 tablespooncoriander seeds

1 teaspoonfennel seeds

1/2 teaspooncoarsely ground black pepper

2 tablespoonslemon juice

1 tablespoonharissa paste, or to taste

3/4 cupplain Greek yogurt

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 400°F. Place carrots on a lined baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat. Roast until browned and tender, 20 to 25 minutes.

Meanwhile, place sesame seeds, coriander seeds and fennel seeds in a small dry skillet. Heat seeds over medium heat, shaking the pan occasionally, until fragrant, about 4 minutes. Transfer seeds to a spice grinder and pulse until just crushed, or place on a cutting board and crush with a rolling pin.

In a large mixing bowl, whisk together lemon juice and harissa. Add roasted carrots and toss to coat, then transfer to a platter.

Dollop yogurt on top, sprinkle with the seed mixture and then garnish with carrot top greens.