Honey & Harissa Roasted Carrots
Photography by Christopher Testani
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.
