I recently bought a 5 pound bag of carrots and let me tell you – those suckers are resilient! I used some carrots in my chicken soup. I brought carrot sticks to work to munch on. I made my favorite carrot soup. Despite my efforts to incorporate more carrots into my diet, there was still a hefty number of carrots left in the fridge.
I decided to go big with my carrot swan song. I chose a dish that really elevates the humble carrot. A spice rub, comprised of smoked paprika, coriander, cumin, mustard powder and sugar, adds a delightful smokey and sweet flavor to the carrots when they caramelize and the harissa yogurt is the perfect creamy accompaniment. If you find yourself flush with carrots, make this recipe. It’s super flavorful and way more interesting than your run of the mill carrot dish.
Spice-Crusted Carrots with Harissa Yogurt
From Bon Appetit
- 2 pounds carrots, cut into 4-inch pieces
- Kosher salt
- 1 tablespoon sugar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 tablespoons vegetable oil
- ½ cup plain Greek yogurt
- 1 tablespoon harissa paste
- ½ teaspoon finely grated lemon zest, plus more for garnish
Bring a large pot of salted water to boil. Add carrots and let them cook for about 5 minutes. Remove carrots with a slotted spoon and transfer to a bowl of ice water. Using a paper towel gently remove the carrot skin and pat the carrots dry.
In a medium bowl, combine the spices and add the carrots with 1 tablespoon of oil. Toss everything together and add salt and pepper to the carrots. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the carrots in batches and cook turning occasionally for about 6 minutes or until the carrots are golden brown. Salt and pepper the carrots when they are done cooking.
In a small bowl, gently fold the harissa, lemon zest, salt and pepper into the yogurt, stopping just before the yogurt turns pink. Spoon the yogurt onto a plate and top with carrots and additional lemon zest.