Description

Bold and colorful harissa-roasted carrots that are tender and caramelized, balanced with a creamy, tangy lemon yogurt sauce for an easy yet exciting side dish.

Ingredients

1 lb carrots, peeled and halved lengthwise

2 tablespoons olive oil

1 tablespoon harissa paste

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon lemon zest

1 clove garlic, minced

1 tablespoon fresh parsley, chopped

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Instructions

Preheat the oven to 400°F (200°C).
Toss the carrots with olive oil, harissa paste, honey, salt, and black pepper until evenly coated.
Spread the carrots in a single layer on a baking sheet.
Roast for about 25 minutes, turning once, until tender and lightly caramelized.
Meanwhile, mix the Greek yogurt, lemon juice, lemon zest, and minced garlic in a small bowl until smooth.
Serve the roasted carrots warm with the lemon yogurt spooned over or on the side.
Garnish with chopped fresh parsley before serving.

Notes

Adjust the amount of harissa to control the spice level.

Spread carrots in a single layer to ensure proper roasting.

Dairy-free yogurt can be used for a vegan-friendly version.

Toasted nuts or seeds add a nice crunch.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 9g
Sodium: 340mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg