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.

Chaat Masala Granola

Contrast! Salty, nutty, sweet, and spicy contrast is just squealing out of this Chaat Masala Granola. It’s a savory granola, which, you could say with an eye roll. Like, “What am I going to do with savory granola?🙄” Or, you could say with an excited gasp, like, “Oooooo, savory granola!😱”I say it like the latter. Eat this delicious crunch-bomb on it’s own as a snack or use it to add crispy yummy contrast to other foods, like yogurt, roasted veggies, salads, fruit, or rice. It’s not sooooo savory that it can’t pass for breakfast on that yogurt; I’ve done that every day this week. But it is just the right savoriness for those spicy roasted carrots or that olive-oily cauliflower rice.

chaat masala granola on a sheet pan with parchment paper
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Fresh Butterbean Hummus

The most important thing to note about this creamy, earthy, garlicky Fresh Butterbean Hummus recipe is… WE GOT A PUPPY!

English Mastiff puppy napping on the floor

OMG, we got an English Mastiff puppy and his name is Bear, in honor of our sweet Caesar Bear we said goodbye to in April. He is our cute little butterbean and we are crazy about him💕.

Back to food. Let’s discuss other wonderful things, like how this hummus takes about 2 seconds to make, all in the food processor. This is the one I love because it has everything (big ‘ol work bowl and cheese grating/veggie-shredding blade? yep!) and it’s easy to use and clean. Here, it’s giving you a lush hummus, with a whipped-like texture, full of lemony-garlic flavor, and punched up with earthy spices and a bite from half a jalapeno (optional, but delicious).

ingredients for Fresh Butterbean Hummus in the bowl of a food processor.
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Jalapeno Feta Beer Bread

Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.

a loaf of Jalapeno Feta Beer bread on a cutting board

For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.

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Coconut Fried Rice Balls with Spicy Peach Dipping Sauce

We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?

coconut fried rice balls on a white plate with a small dish of spicy peach dipping sauce
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Fry Bread

Today, I get to share the best bread ever that I made with Sweet Potato Black Bean Chili the other night! If you’ve never heard of fry bread, it’s a Native American flatbread, that is quickly fried in oil where the inside fluffs up and the outside becomes a crisp golden brown. It lightly crunches in a OMG-this-is-incredible way when you bite into it, just before the soft, pillowy inside melts onto your tongue. While it frequently shows up next to my bowls of chili, we’ll talk later about another highly recommended place for fry bread in your life.

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Roasted Vegetables

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into an unhealthy thing:) Broccoli Feta Fritters! I love a fritter – sweet, savory, cheesy, any kind of fritter – I’ll take it. Are you thinking, “Frying at home: No thanks.”? I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan, we’re not deep frying anything here. Clean-up will be no big deal. And really, you won’t be thinking about it anyway because you’ll be digging into these crispy outside, tender inside, veggie-loaded fritters. Crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… so good. Dip them into a little horseradish mayo while you’re at it. 

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