Harissa Roasted Baby Carrots
With Cumin Lime Yogurt
I blanched the carrots before roasting. This technique was new to me and it worked great. I really like the combination here, a spicy, sweet, and sour backdrop with cumin and cilantro up front. Just a simple vegetable side, but fit to impress.
viewed by 111
What you will need
1 bunch baby carrots
1/2 cup cumin lime yogurt (recipe attached)
4-5 sprigs of cilantro
2 tbsp (30g) harissa (recipe attached)
2 tbsp (25g) olive oil
salt as needed
How to cook
Trim carrot tops
Trim the carrot tops. Leave a little green though. It looks nice.
Cut each carrot lengthwise through the center.
Clean and peel
Rinse and scrub each carrot. I don't like to peel small carrots because you lose too much of the carrot in the process. Just scrape away the skin with a paring knife or a clean dish scrubber. Trim away any darkened stem.
Blanch in salted water
Bring a pot of water to a full boil. Be generous with the salt. The water should taste like the sea. Blanch the carrots just until tender, 2-4 minutes.
Combine oil and harissa
Combine oil and harissa in a mixing bowl. Whisk thoroughly to combine.
Toss carrots in harissa
Add the blanched carrots and toss to coat. Season with salt.
Arrange on baking dish
Lay the carrots out neatly on a parchment-lined baking dish.
Preheat oven to 375ºF
Bake for 40 minutes
When the carrots are ready, they should be tender and starting to brown.
Make Cumin-Lime Yogurt
You should only need a few sprigs. I like the texture and flavor of cilantro stem, so I only remove part of the stem before chopping.
Plate and serve
You can definitely just toss it all together in a bowl if you like. But this makes a nice plated vegetable dish. I played around a lot before I got something that looked interesting.