Harissa Honey Carrots with Tahini Yogurt Sauce
These sweet and spicy roasted carrots get topped with a cool tahini yogurt sauce and pops of pomegranate and pistachio
Ingredients
- 1 lb rainbow or baby carrots
- 3 tbsp olive oil
- 2 tbsp harissa
- 1 tbsp honey
- salt and pepper to taste
Tahini Yogurt Sauce
- 4 oz plain greek yogurt
- 3 tbsp lemon juice
- 2 tbsp tahini
- ½ tbsp honey
- 2 tsp za'atar
- 2 tbsp pistachios for garnish
- 2 tbsp pomegranate arils for garnish
Instructions
- Preheat the oven to 400°
- Peel and pat the carrots dry.
- In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste. Toss in the peeled carrots and toss to coat.
- Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
- Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
- While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl. Stir to combine and season with salt and pepper to taste. Add 1 tsp of water at a time if needed to get to the desired consistency.
- Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired. Finish with a sprinkle of dried parsley and serve immediately