Harissa and Honey-Roasted Carrots

Servings: 6 servings

Time:

Ingredients:

¼ cup extra-virgin olive oil

3 tablespoons honey

1 tablespoon harissa paste

1 teaspoon cumin

Kosher salt and freshly ground black pepper

2 pounds small carrots, peeled

1 cup plain whole Greek yogurt or labneh

Dukkah, for garnishing

Directions:

1. Preheat the oven to 450°F.

2. In a bowl, mix together the olive oil, honey, harissa and cumin; season with salt and pepper.

3. Remove 2 tablespoons to reserve for garnish and toss the rest with the carrots on a rimmed baking sheet. Roast the carrots until lightly golden and slightly burned on the edges, 18 to 20 minutes.

4. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah.