Oven Roasted Carrots With Harissa Yogurt and Pistachios
Whole carrots roast with crushed coriander until caramelized, then land on a lemony harissa-honey yogurt with toasted pistachios, mint, and parsley. It's an easy, colorful side for a buffet, a potluck, or dinner.
2poundscarrotsabout 2 bunches slender whole carrots (around 6-inches in length), scrubbed and tops trimmed to 1/2 inch length
2tablespoonsextra-virgin olive oil
1teaspoonwhole coriander seedsground in a mortar and pestle
Kosher salt and freshly ground black pepperto taste
Ingredients: Harissa-Honey Yogurt
1cupplain whole-milk Greek yogurt
1tablespoonharissa pastemore if desired
2teaspoonshoney
2teaspoonsfreshly squeezed lemon juicefrom about 1/2 lemon
1teaspoonfinely grated lemon zest plus more for garnish
1tablespoonextra-virgin olive oil
Kosher salt and freshly ground black pepper
For Serving
1/4cupshelled roasted pistachiostoasted and coarsely chopped
3tablespoonsloosely packed fresh mint leavestorn or a mix of herbs like dill, parsley and mint
extra-virgin olive oilfor garnish
Instructions
Position a rack in the center of the oven and heat to 425°F. While the oven heats, orepare the carrots. Scrub the carrots well and pat dry (no need to peel unless they are really dirty). Leave slender carrots whole, and halve any particularly thick carrots lengthwise so they roast at about the same rate. Season the carrots. Lightly crush the coriander seeds with a mortar and pestle or the bottom of a heavy pan. Toss the carrots with the olive oil, coriander, salt, and pepper until evenly coated.
Roast the carrots. Arrange the carrots in a single layer on the baking sheet, leaving space between them. Roast for about 25 to 30 minutes, turning once halfway through, until browned, lightly charred in spots, and knife-tender. Larger carrots may need more time.
Meanwhile, make the yogurt. In a medium bowl, stir together the yogurt, harissa, honey, lemon juice, lemon zest, olive oil, salt, and pepper until smooth. Taste and adjust the seasoning, heat, and sweetness. Put the yogurt in the refrigerator for at least 15 minutes before serving.
To serve, spread the yogurt across a large serving platter. Arrange the warm or room-temperature carrots over the yogurt, scatter with the pistachios, herbs, additional lemon zest (if desired), and a drizzle of olive oil and serve immediately.