Roasted Carrots with Harissa and Yogurt
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Photo credit: Bon Appétit/Peden + Munk
Here’s a joyous sight—a bundle of vibrant orange carrots, freshly picked and peeking out from a wooden crate at the local farmer’s market.
We love those pop-up food bazaars with the fire of a thousand organic cayenne peppers: The produce is nonpareil, and not much more expensive than the stuff sold at supermarkets.
Don’t walk away from carrots; they are pin-up worthy. Up the sophistication factor with an aromatic mix of cumin, coriander, Spanish paprika, mustard powder, and a dollop of harissa-spiked yogurt.
Think about it: You probably already have a stocked spice cabinet. All you need to procure are the carrots, some Greek yogurt, the spicy Tunisian paste called “harissa,” a handful of thyme, and a lemon. (If you’re having a hard time finding inexpensive harissa, you can always make your own with the chile peppers of your choice.)
The final dish is decadent, creamy with a hint of spiciness, and won’t take you to the cleaners as an elegant side dish or main dish (or served with a dollop of quinoa, if you’re feeling especially peckish). If only all meals could be this way.
Spice-Crusted Carrots with Harissa Yogurt
by Bon Appétit
2 pounds small carrots with tops, scrubbed, tops trimmed to ½”
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
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
Lemon wedges (for serving)
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.
2. Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
3. Heat remaining 3 Tbsp. 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.
4. Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
5. Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.