Roasted Carrots with Harissa Yogurt Recipe | Food Network UK

Ingredients

• For the Roasted Carrots
• 1 pound baby carrots with stems still attached, scrubbed
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• For the Harissa Paste
• 1 tablespoon poblano chilli powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon ground caraway
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 clove garlic, grated
• Juice of 1/2 lemon
• 1 1/2 cups Greek yogurt
• 2 tablespoons crumbled feta
• 1 tablespoon pomegranate seeds