Chef notes
I love this recipe because it takes basic carrots to a whole new level. Roasting them brings out their natural sweetness, harissa adds a spicy kick and the cool creaminess of the yogurt brings it all together.
Ingredients
- 24 medium-size heirloom carrots, tops removed and washed (but not peeled)
- 1 cup water
- 1/2 cup harissa
- 1/2 cup butter
- 1/4 cup honey
- Kosher salt, to taste
- 3/4 cup organic yogurt
- 2 tablespoons honey
- 1 lime, zested
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon Espelette pepper
- 6 leaves mint, sliced very thin
- Kosher salt, to taste
- 1/2 cup peeled sunflower seeds
- 1/2 cup sliced blanched almonds
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon Madras curry powder
- 1 teaspoon fennel pollen or ground fennel seeds
- 1/2 teaspoon freshly ground black pepper
Preparation
For the carrots:
1.Preheat oven to 375°F.
2.Bring a pot of salted water to a boil and cook the carrots for 3 minutes, remove and transfer to a sheet tray.
3.In a medium-sized saucepan, place the water, harissa, butter and honey and bring to a simmer. Cook for one minute until fully combined. Add harissa mixture to the carrots and toss together well.
4.Bake the carrots until tender and the harissa mixture until well caramelized, for about 20 minutes. Season with kosher salt to taste.
For the spiced yogurt:
Combine all ingredients in a bowl and whisk together; set aside in the refrigerator until they're ready to use.
For the sunflower crunch:
1.Preheat oven to 350°F.
2.Place all ingredients in a mixing bowl and mix well until all ingredients are thoroughly combined.
3.Place the sunflower mixture on a nonstick sheet tray and bake for 20 minutes until golden brown and well toasted. Remove from the oven and let cool to room temperature.
To serve:
Place the harissa-roasted carrots on a serving dish and drizzle with spiced yogurt and top with sunflower crunch.
