Honey & Harissa Roasted Carrots

    Sweet roasted carrots, spicy harissa paste, crunchy DIY dukka (an Egyptian spice blend made with nuts and spices), a smear of cool, creamy yogurt. This dish has a lot going on—and that's a very good thing.
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    harissa and honey roasted carrots with hazelnut dukka

    Recipe by Eden Grinshpan

    Start to Finish: 30 minutes

    Servings: 6

    Ingredients

    • 1/4 cup olive oil

    • 3 tbsp. honey

    • 1 tbsp. harissa paste

    • 1 tsp. ground cumin

    • Kosher salt

    • 2 lb. thin carrots, peeled

    • 1/4 tsp. coriander seeds

    • 1/4 tsp. cumin seeds

    • 1/4 cup hazelnuts, toasted

    • 1 tbsp. toasted sesame seeds

    • 1 cup Greek yogurt

    Preparation

    1. Preheat the oven to 450°. In a medium bowl, mix the oil, honey, harissa, and cumin; season with kosher salt and pepper. Transfer about 2 tbsp. of the spiced oil to a small bowl and reserve for garnish. On a rimmed baking sheet, toss the carrots with the remaining spiced oil. Roast the carrots until golden brown and charred in places, 18 to 20 minutes.

    2. Meanwhile, in a small skillet over medium heat, toast the coriander and cumin seeds, stirring often, until fragrant and lightly toasted, about 1 minute. Transfer to a food processor. Pulse the seeds into a powder. Add the hazelnuts and 1/4 tsp. kosher salt. Pulse until the nuts are almost finely chopped. Transfer to a medium bowl. Mix in the sesame seeds for the dukka.

    3. Spread the yogurt on a platter. Top with the warm carrots. Drizzle the carrots with the reserved spiced oil. Sprinkle with the dukka.