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.
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.Print
Harissa Carrots with Yogurt and Chaat Masala Granola
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?
- 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
- 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.
- Roast for 12-14 minutes, until the carrots are brown in some spots.
- Stir together the Greek yogurt, 1 TBS olive oil, a squirt of lemon juice, and a pinch of salt.
- 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.