Harissa Roasted Baby Carrots

With Cumin Lime Yogurt

Harissa Roasted Baby Carrots
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 83 days ago

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.

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2 Comments

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

1

Trim the carrot tops. Leave a little green though. It looks nice.

Trim the carrot tops. Leave a little green though. It looks nice.

2

Cut each carrot lengthwise through the center.

Cut each carrot lengthwise through the center.

3

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.

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.

4

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.

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.

5

Combine oil and harissa in a mixing bowl. Whisk thoroughly to combine.

Combine oil and harissa in a mixing bowl. Whisk thoroughly to combine.

6

Add the blanched carrots and toss to coat. Season with salt.

Add the blanched carrots and toss to coat. Season with salt.

7

Lay the carrots out neatly on a parchment-lined baking dish.

Lay the carrots out neatly on a parchment-lined baking dish.

8

9

When the carrots are ready, they should be tender and starting to brown.

When the carrots are ready, they should be tender and starting to brown.

11

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.

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.

12

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.

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.

Comments

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Subaddra Sankruti avatar
Subaddra Sankruti80 days ago ☰
Great recipe & nice presentation👌.
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Ryan Goodwin avatar
Ryan Goodwin80 days ago ☰
Thanks subaddra. I highly recommend this blanching before roasting technique on carrots. Have you ever tried this before? I never much liked roasted carrots, but they're great like this.
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