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Baby Carrot Harissa Yogurt Plate

Roasted baby carrots with charred edges served over a vibrant orange harissa yogurt base, garnished with chives.
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A simple recipe for serving roasted baby carrots with a spicy, tangy harissa yogurt dip, perfect as an appetizer or side dish.

Ingredients

Scale
  • 1 lb baby carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 2 tablespoons harissa paste (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the baby carrots with olive oil, salt, and pepper on a baking sheet.
  3. Roast the carrots for 20 to 25 minutes, or until tender and slightly caramelized.
  4. While the carrots roast, prepare the dip. In a small bowl, combine the Greek yogurt, harissa paste, lemon juice, and minced garlic. Mix well until smooth.
  5. Taste the dip and add more harissa if you prefer more heat, or a splash more lemon juice for tang.
  6. To plate, spread the harissa yogurt mixture across the bottom of a serving plate.
  7. Arrange the warm roasted baby carrots over the yogurt.
  8. Garnish with chopped cilantro or parsley before serving.

Notes

  • For a milder dip, start with 1 tablespoon of harissa and taste before adding more.
  • If you prefer softer carrots, you can steam them briefly before tossing with oil and roasting for 10 minutes to finish.
  • This dish pairs well with toasted pita bread or cucumber slices for dipping.

Nutrition

Find it online: https://recipesfleet.com/baby-carrot-harissa-yogurt-plate/