Harissa-roasted carrots with lemon yogurt

Why You’ll Love Harissa-roasted carrots with lemon yogurt Recipe

I enjoy this recipe because it is simple yet packed with flavor. I like how the harissa adds warmth and depth while the lemon yogurt keeps the dish fresh and bright. I also appreciate how quickly it comes together, making it perfect for weeknight dinners or special meals alike.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb carrots, peeled and halved lengthwise
2 tbsp olive oil
1 tbsp harissa paste
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tbsp chopped fresh parsley

Directions

I start by preheating the oven to 400°F (200°C). I toss the carrots with olive oil, harissa paste, honey, salt, and black pepper until they are well coated. I spread them out on a baking sheet and roast until tender and slightly caramelized.

While the carrots roast, I mix the Greek yogurt with lemon juice, lemon zest, and minced garlic until smooth. I serve the hot roasted carrots with the lemon yogurt on the side or spooned over the top, then finish with a sprinkle of fresh parsley.

Servings and Timing

I prepare this dish to serve 4 people. I spend about 10 minutes on prep and 25 minutes roasting, bringing the total time to roughly 35 minutes.

Variations

I sometimes add a pinch of cumin or smoked paprika for extra depth. When I want more heat, I increase the harissa slightly. I also enjoy swapping parsley for cilantro or mint for a different herbal note.

Storage/Reheating

I store leftover carrots and yogurt sauce separately in airtight containers in the refrigerator for up to three days. When reheating, I warm the carrots in the oven or microwave and add the yogurt sauce just before serving.

FAQs

Can I make this dish ahead of time?

I often roast the carrots in advance and reheat them just before serving.

How spicy is this recipe?

I find it moderately spicy, but the heat level depends on the harissa I use.

Can I make it vegan?

I replace the Greek yogurt with a dairy-free yogurt and skip or swap the honey.

What main dishes pair well with this?

I like serving it with roasted chicken, grilled tofu, or grain-based bowls.

Can I use baby carrots?

I can use them, but I prefer whole carrots for better caramelization.

How do I prevent the carrots from steaming?

I spread them out in a single layer so they roast instead of steam.

Can I grill the carrots instead?

I grill them over medium heat, turning occasionally, until tender and charred.

What type of harissa works best?

I use whichever harissa paste I enjoy most, adjusting the amount to taste.

Can I add nuts or seeds?

I sometimes sprinkle toasted almonds or sesame seeds on top for crunch.

Should the yogurt be cold or room temperature?

I usually serve it slightly chilled for contrast with the warm carrots.

Conclusion

I keep coming back to these harissa-roasted carrots because they strike the perfect balance between spicy, sweet, and creamy. I love how they turn simple carrots into a vibrant side dish that always stands out on the table.