CARROTS****Spice-Crusted Carrots with Harissa Yogurt

By Unblond1

23/05/15-I thought this was very good. Made a nice change for a veggie choice. I don't know if Danny loved it but he did eat it all.

Ingredients

• 1 pound small carrots with tops, scrubbed, tops trimmed to 1/2”
• Kosher salt
• 1/2 tablespoon sugar
• 1/2 teaspoon English mustard powder
• 1/2 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander or fennel
• 2 tablespoons EVOO
• Freshly ground black pepper
• 1/4 cup plain Greek yogurt
• 1/2 tablespoon harissa paste
• 1 teaspoon chopped fresh thyme, plus more
• 1/2 teaspoon finely grated lemon zest, plus more
• Lemon wedges (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Mix sugar, mustard powder, paprika, cumin, coriander, salt, pepper and carrots in a large ziplock bag. Add carrots and toss to coat. Set aside until dinner, in fridge if overnight (I left them on the counter for about 6 hours)

Preheat oven to 425. Pour carrots with their oil onto a parchment-lined baking sheet and arrange into a single layer. Bake for 30 - 40 minutes, until carrots are brown and tender and starting to shrivel.

Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 1 tsp. thyme, and lemon zest and gently swirl ingredients once or twice, stopping before yogurt turns pink. (I left out the thyme and the lemon zest because I ran out of steam but I'm sure both would be good.)

Put a smear of the harissa yogurt the bottom of the plates and top with carrots. I drizzled some honey over Danny's serving.

Nutrition Facts
4 Servings

Calories 120.8
Total Fat 7.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 0.8 mg
Sodium 80.6 mg
Potassium 362.5 mg
Total Carbohydrate 13.4 g
Dietary Fiber 3.2 g
Sugars 7.6 g
Protein 1.8 g