Harissa roasted carrots with yogurt, pine nuts and fresh herbs
Roast carrots with harissa, honey, and cumin, then top with pomegranate molasses and lemon zest for a smoky, spicy, and sweet delight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at edeneats.com.
Cooking tools:
- Microplane
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- 8-10 thin carrots- peeled
- 1 tablespoon honey
- 2 tsp harissa
- 1 tsp cumin
- salt
- pepper
- 2 tsp extra virgin olive oil
- ½ cup greek yogurt or labaneh
- ¼ cup toasted pine nuts- can also use almonds, pistachios etc
- 1 lemon zested
- 1 small handful of fresh cilantro
- 1 small handful of fresh parsley
- finishing salt
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