Ingredients
Carrots
- 1 lb medium sized carrots, peeled with stems cut off
- 1 tbsp olive oil
- 1 tsp pepper
- 1 tsp salt
Harissa Glaze
- ¼ cup harissa
- ¼ cup honey
Garlic Yogurt Sauce
- 1 ½ cups Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 1 tsp parsley or carrot tops, minced
Instructions
- Roast the carrots: Toss the peeled carrots with olive oil, half of the salt, and half of the pepper. Spread them out evenly on a baking sheet to ensure even roasting.
- Bake the carrots: Roast in a preheated 400°F oven until the carrots are fork tender, about 20 minutes, flipping them halfway through the cooking time to ensure even browning.
- Glaze the carrots: While roasting, prepare the glaze by mixing honey and harissa in a bowl. Once the carrots are tender, pour the glaze over them and mix to coat them evenly. Return the baking sheet to the oven and bake for an additional 5 minutes to set the glaze.
- Prepare the yogurt sauce: In a separate bowl, combine the Greek yogurt, lemon juice, grated garlic, and the remaining salt and pepper. Mix well to create a creamy, flavorful yogurt sauce.
- Serve: Spread the garlic yogurt sauce on a serving dish. Arrange the roasted glazed carrots on top, sprinkle with minced parsley or carrot tops, and drizzle with the flavorful pan drippings from the roasted carrots for an extra burst of taste.
Notes
- The carrots should be medium-sized for even roasting; large carrots can be cut into halves or quarters.
- If you prefer less heat, adjust the amount of harissa according to taste.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Leftover carrots taste great cold or reheated and can be used in salads or as a side dish.
- Garlic can be adjusted according to preference; roasting a whole clove and mixing into the yogurt sauce adds a milder garlic flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
