Honey & Harissa Roasted Carrots

By tammy1365

Ingredients

• 1 /4 cup olive oil3 tbsp. honey1 tbsp. harissa paste1 tsp. ground cuminKosher salt2 lb. thin carrots, peeled1/4 tsp. coriander seeds1/4 tsp. cumin seeds1/4 cup hazelnuts, toasted1 tbsp. toasted sesame seeds1 cup Greek yogurt
• 1 /4 tsp. coriander seeds
• 1 /4 tsp. cumin seeds
• 1 /4 cup hazelnuts, toasted

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preparation1. Preheat the oven to 450°. In a medium bowl, mix the oil, honey, harissa, and cumin; season with kosher salt and pepper. Transfer about 2 tbsp. of the spiced oil to a small bowl and reserve for garnish. On a rimmed baking sheet, toss the carrots with the remaining spiced oil. Roast the carrots until golden brown and charred in places, 18 to 20 minutes.2. Meanwhile, in a small skillet over medium heat, toast the coriander and cumin seeds, stirring often, until fragrant and lightly toasted, about 1 minute. Transfer to a food processor. Pulse the seeds into a powder. Add the hazelnuts and 1/4 tsp. kosher salt. Pulse until the nuts are almost finely chopped. Transfer to a medium bowl. Mix in the sesame seeds for the dukka.3. Spread the yogurt on a platter. Top with the warm carrots. Drizzle the carrots with the reserved spiced oil. Sprinkle with the dukka.