Spice-Crusted Carrots with Harissa Yogurt
Spice-Crusted Carrots with Harissa Yogurt is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain.
Transfer to a bowl of ice water.
Using paper towels, gently rub carrots to remove skins and pat dry.
Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl.
Toss carrots with 1 tablespoon oil in a medium bowl.
Add spice mixture; season with salt and pepper and toss to coat.
Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron.
Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.
Meanwhile, place yogurt in a small bowl; season with salt and pepper.
Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest.
Serve with lemon wedges.
DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.