ROASTED CARROTS WITH HARISSA AND YOGHURT
Roasted carrots with harissa and yoghurt bring vibrant flavour and contrast. They are sweet, spicy and creamy, all in one simple, satisfying dish. This single-serving side dish features sliced carrots tossed in olive oil and spicy harissa paste, then oven-roasted until caramelised. They’re served atop cooling plain yoghurt, which balances the heat and makes every bite deliciously rich yet refreshing. This colourful dish works wonderfully as an appetiser, part of a mezze platter or a light lunch with pita or grains. The combination of bold harissa and natural carrot sweetness makes it a must-try for fans of Middle Eastern and North African flavours. It’s quick and easy to make with just a few ingredients. It looks as good as it tastes. It’s ideal for vegetarian diets and perfect for make-ahead prep. It is a flavour-forward recipe that’s light, clean and craveable recipe.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
North African
PREPARATION/TECHNIQUES
Roast, Prepared in Advance
OCCASION/HOLIDAY
Dinner Party, Ramadan, Spring, Casual Dinner, Back to School, Cocktail Party, Picnic, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Quick & Easy, Gluten-Free, Nut-Free, Low Fat, High Fibre, Healthy, Low/No Sugar
DISH TYPE
Dip
INGREDIENTS
- ½ cup carrots, sliced
- ½ teaspoon olive oil
- ¼ teaspoon harissa paste
- 2 tablespoons plain yogurt
FULL NUTRITIONAL INFORMATION
- Calories: 63.8 kcal
- Fat: 3.4 g
- Saturated Fat: 1 g
- Cholesterol: 4 mg
- Sodium: 56.5 mg
- Carbohydrates: 7.3 g
- Fibre: 1.7 g
- Sugars: 4.4 g
- Protein: 1.6 g
- Calcium: 57.3 mg
- Iron: 0.2 mg
- Potassium: 249.9 mg
PREPARATION
These steps are followed for the preparation of Roasted carrots with harissa and yoghurt:
- Preheat the Oven: Set your oven to 200°C (400°F). Line a small baking tray with parchment paper.
- Toss the Carrots: In a bowl, mix the sliced carrots with olive oil and harissa paste until evenly coated.
- Roast: Spread the carrots in a single layer on the prepared tray. Roast for 20–25 minutes or until tender and slightly caramelised on the edges.
- Plate with Yogurt: Spoon the plain yoghurt onto a plate or shallow bowl, then top with the hot roasted carrots.
- Finish and Serve: Drizzle with an extra touch of olive oil or harissa, if desired. Serve immediately while warm alongside pita or grain bowls.
PREP TIME
5 minutes
COOKING TIME
20–25 minutes
TIPS
- Use Even Slices: Slice carrots uniformly to ensure even roasting.
- Adjust Heat: Use more or less harissa based on your spice tolerance.
- Make it Creamier: Stir a pinch of salt and lemon juice into the yoghurt for added tang.
- Batch Prep: Roast extra carrots and store them for wraps, salads or grain bowls.
- Don’t Crowd the Tray: Spread carrots in one layer for even roasting.
VARIATIONS
- Vegan Version: Substitute yoghurt with a coconut or soy-based alternative.
- Add Herbs: Top with chopped mint or parsley for freshness.
- Boost Flavour: Mix a bit of cumin or smoked paprika into the oil before roasting.
- More Texture: Sprinkle with toasted sesame seeds or dukkah before serving.
- Meal Prep Friendly: Serve over quinoa or bulgur for a more filling meal.
- Yoghurt Sauce: Blend yoghurt with garlic, lemon zest and olive oil for a more complex dip.
PREPPING AND STORAGE
- Refrigeration: Store leftover roasted carrots in an airtight container in the fridge for up to 3 days.
- Yoghurt Separation: Keep yoghurt separate until ready to serve, maintaining its freshness and texture.
- Reheating: Reheat carrots in a hot oven for 5–7 minutes to restore their crisp edges.
- Freezing: Not recommended, as roasted carrots may become mushy when thawed and yoghurt can split.
- Make Ahead: Roast the carrots a day before serving and assemble them with yoghurt.