Maple Roasted Carrots in Harissa Yogurt
If you are looking for a healthy side that could easily be a meal, look no further than this recipe. Packed with nutrients, carrots can easily be a meal in themselves, and they are taken to the next level when you had Greek yogurt and pistachios. This dish is as pretty as it is delicious, and is so easy to make, you will want to make it for every dinner party.
These carrots are roasted, and plated on a bed of harissa yogurt sauce. This sauce is has a tangy and spicy flavor that lends itself nicely to the sweetness of the maple on the carrots. And to top it off, add the saltiness of the pistachios. It doesn’t get much better than that!
Maple Roasted Carrots in Harissa Yogurt Sauce
Make this unique and beautiful side for your next dinner party. This also can double as a vegetarian main course!
Equipment
- Sheet Pan
- Carrot Peeler
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Knife
Ingredients
- 10 Whole Carrots
- 2 tbsp Olive Oil
- 2 tbsp Maple Syrup
- 1/4 cup Pistachios chopped
- Parsley for Garnish
Harissa Yogurt Sauce
- 1/2 cup Greek Yogurt
- 1 tbsp Harissa Paste
- 1/2 tsp Garlic
- 1 tsp Lemon Juice
- Salt to taste
Instructions
- Preheat oven to 400 degrees. Peel the carrots, and toss in maple syrup and olive oil. I like to leave them whole. Put on a sheet pan, salt, and bake for 30-40 minutes, until carrots are fork-tender.While the carrots cook, make the harissa yogurt. Mix all ingredients together and set aside. Roughly chop the pistachios. When the carrots are done, plate them, either with the yogurt sauce under the carrots, or on the side. Top the carrots with pistachios and parsley.
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