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Spice-Crusted Carrots with Harissa Yogurt

Spice-Crusted Carrots with Harissa Yogurt

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The sugar in the spice rub can burn if cooked too long, so watch these closely.


  • 2 pounds small carrots with tops, scrubbed, tops trimmed to ½”
  • 1 teaspoon English mustard powder
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon ground coriander or fennel
  • 4 tablespoons vegetable oil, divided
  • Freshly ground black pepper
  • 1 tablespoon harissa paste
  • 2 teaspoons chopped fresh thyme, plus more
  • ½ teaspoon finely grated lemon zest, plus more
  • Lemon wedges (for serving)

Recipe Preparation

  • Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

  • Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.

  • Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.

  • Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.

  • Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.

  • DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.

Nutritional Content

Calories (kcal) 300 Fat (g) 18 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 35 Dietary Fiber (g) 8 Total Sugars (g) 18 Protein (g) 8 Sodium (mg) 280Reviews Section

Watch the video: Cumin and Coriander Crusted Carrots Recipe


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