Harissa Carrots with Yogurt and Chaat Masala Granola

This is how I wan to eat all the time: roasty vegetables, with something fresh and creamy, showered with a crunchy, salty topping. Harissa Carrots with Yogurt and Chaat Masala Granola, I luh’ you. I actually just read in Bon Appetit magazine that charred carrots with yogurt is on their list of things they are ready to see go away. Yet, here I am, posting this recipe. Because it is amazingly good! With the perfect combo of sweet, tangy, salty, roasty, crunchy… I just can’t agree, Bon Appetit! Super-roasted, spicy carrots on top of cooling, tangy yogurt, topped with this crispy, salty granola are still a good thing. So, here we go.

roasted carrots on a swirl of yogurt, topped with granola and chopped cilantro on a white plate with a fork

I am borrowing the carrot part of this recipe from this cookbook by Yotam Ottolenghi. It’s my new favorite way to roast carrots – dousing them in butter, honey, and harissa and blasting them in a 475 degree oven for 12 minutes. Harissa, if you’re not familiar, is a North African seasoning full of hot peppers, paprika, salt, garlic, cumin, etc. It’s fiery and delicious. You can find it in paste form at some grocery stores or online. We also carry it in a dry spice blend form at the spice shop my mom and I own in Duck.

spicy, crispy Bff’s

Once you’ve roasted your carrots to a nice, borderline-burnt, sweet and spicy crisp, the rest of this recipe is super basic. Stir a squirt of lemon juice and a pinch of salt into some Greek yogurt, spread it on a plate, pile on the carrots, and sprinkle it all with this chaat masala granola. Remember that granola? Full of buttery cashews and pistachios, loaded with warm Indian spice, tangy dried apricots and coconut flakes? Yup – turns out, these spicy carrots are its soul mate. They belong together, 100%.

The flavor combo of everything in this recipe is so satisfying – we haven’t even mentioned… it’s also healthy. Who cares, doesn’t matter, let’s not bog Harissa Carrots with Yogurt and Chaat Masala Granola down with labels, K? It’s just crazy delicious and worth making right now.


Harissa Carrots with Yogurt and Chaat Masala Granola

roasted carrots on a swirl of yogurt, topped with granola and chopped cilantro on a white plate with a fork

Buttery, roasted, spicy carrots on a shmear of tangy yogurt, topped with a salty, crunchy granola – shouldn’t we be eating like this all the time?

  • Author: Megan
  • Prep Time: 6 minutes
  • Cook Time: 14 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: roasting
  • Cuisine: Indian/North African


  • 2 tsp cumin seeds
  • 2 tsp honey
  • 2 TBS harissa (either in the paste or powdered form)
  • 2 TBS unsalted butter, melted
  • 2 TBS olive oil
  • salt
  • 1 3/4 lbs carrots, peeled and sliced into long, thin batons
  • 1/2 C cilantro leaves, chopped
  • a squirt of lemon juice
  • 1 C Greek yogurt 
  • 1/2 C  Chaat Masala Granola


  1. Preheat your oven to 475 degrees. In a large bowl, combine the cumin seeds, honey, harissa, butter, 1 TBS oil, and 3/4 tsp of salt. Add the carrots, toss to coat, and spread onto a baking sheet lined with parchment paper – use two baking sheets if one is too crowded.
  2. Roast for 12-14 minutes, until the carrots are brown in some spots.
  3. Stir together the Greek yogurt, 1 TBS olive oil, a squirt of lemon juice, and a pinch of salt. 
  4. To serve, spread the yogurt on your plates or on one big serving platter, place carrots on top, sprinkle evenly with Chaat Masala Granola, and top with cilantro.


The carrot portion of this recipe is from Yotam Ottolenghi’s cookbook Simple.

South Beach Takeout, Catering & Delivery is variety at its best

I met Wayne and Shawn Everhart of South Beach Takeout, Catering, & Delivery in between the lunch and dinner rush on a Wednesday afternoon. These guys are all “yes ma’am’s” and “no ma’am’s” with lots of eye contact and polite, fluid conversation. They’re the type of guys you’d love to bring home to mom- charming and friendly, not to mention super-talented in the kitchen. They both come across a little modest and reserved but any shyness is unwarranted. Wayne, Shawn, their sister Miranda, and the rest of the Everhart family with a hand in the restaurant, could afford to be a bit cocky. With a contemporary mix of Asian, Mexican, and American food plus plenty of guilty pleasures and outside-the-box vegan options on the menu, the flavors here are deliciously loud and alluring, benefiting from homemade sauces, fresh ingredients, and edgy concepts. This food is recognizable but with interesting twists, offering something for everybody.

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Pecan Kale Pesto

This nutty, citrusy, rich-tasting Pecan Kale Pesto is kale’s best version of itself. Please, don’t even eat another piece of kale until you try it in this pesto.

The recipe is a mishmash of Vivian Howard’s almond pesto from this cookbook (I am crazy about this book – so many southern gems in there) and a pecan pesto I had with veggie ravioli at one of the best restaurants on the OBX – The Saltbox Cafe.

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