The roasted carrots in this dish were inspired by one of my favorite restaurants. It was the first thing I made when I found the harissa. Once roasted, the carrots become a sweet and slightly better version of their raw self. The yogurt adds a cool mouth feel to counteract the heat, and the za'atar, lemon, and mint are flavors that compliment one another beautifully. It is a dish that you can serve as a series of mezzes, a pretty elegant snack, or a light meal. It is so undeniably delicious, either warm or cold.
HARISSA ROASTED CARROTS WITH YOGURT, LEMON, AND MINT
makes 2 servings
1 bunch (1 lb) carrots
1 tsp harissa
2 tbsp olive oil + more for drizzling
1/2 tsp zaa'tar
1/2 tsp Maldon Sea Salt
1/4 cup Greek yogurt
7 mint leaves, chopped
Preheat the oven to 425ºF.
Cut away the carrot tops and then scrub the carrots clean. Slice in half and place onto a baking sheet. In a small bowl mix the harissa and 2 tbsp olive oil. Spread onto the carrots and rub with your hands to coat. Place into the oven and bake for 25 minutes, tossing half way through.
In a small bowl add 1 - 2 tbsp of cold water to the Greek yogurt to thin it out. It should be slightly thinker than ranch dressing. Scoop the yogurt onto a plate and spread it around. Remove the carrots from the oven and place them on top of the yogurt. Season with the zaa'tar and salt. Drizzle with lemon juice, olive oil, and top with chopped mint. Serve warm or cold.