Harissa Roasted Carrots with Yogurt Dip combines tender roasted carrots seasoned with spicy harissa, served over creamy yogurt and finished with pomegranate molasses, pistachios, and cilantro. This Moroccan-inspired dish delivers bold spice, bright acidity, and textural contrast in one showstopping side.
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Preheat your oven to 400°F (200°C) for convection or 425°F (220°C) for a conventional oven.
Trim the green tops from the carrots, leaving about an inch of the stem.
Wash the carrots thoroughly. Using the back of a paring knife, scrape the skins to remove any dirt while preserving the earthy flavor.
Dry the carrots completely with a kitchen towel.
Place the carrots on a sheet pan. Drizzle with about 2 tablespoons of olive oil, then sprinkle generously with about 1 tablespoon of harissa spice blend, kosher salt, and freshly ground black pepper.
Use your hands to toss the carrots, ensuring they are evenly coated with oil and spices. Arrange them in a single layer on the pan.
Roast for 25-35 minutes, until the carrots are tender and nicely caramelized.
While the carrots are roasting, prepare the yogurt dip. In a small bowl, combine the yogurt with the remaining 1/2 tablespoon of harissa spice blend and a pinch of kosher salt. Whisk until smooth.
Spread the harissa yogurt evenly onto a serving platter.
Once the carrots are done roasting, arrange them over the bed of yogurt.
Drizzle the carrots with the remaining 1 tablespoon of olive oil and the pomegranate molasses.
Garnish with chopped pistachios and fresh cilantro leaves before serving.
Store roasted carrots and yogurt dip separately in airtight containers for up to 3 days; reheat carrots gently in a 350°F oven for 10 minutes before serving.
Yes. Roast carrots up to 2 days ahead and refrigerate. Reheat gently in a 350°F oven for 10 minutes, then serve over freshly made or chilled yogurt dip.
Use balsamic vinegar or reduce pomegranate juice with a pinch of sugar. Lemon juice provides brightness but less depth; use sparingly.
Replace full-fat plain yogurt with unsweetened coconut or cashew yogurt for a vegan version. The rest of the recipe is plant-based.
Carrots should be tender enough to pierce easily with a fork and caramelized at the edges, about 30–35 minutes at 425°F.
Yes, but reduce to 1–1.5 tbsp paste total and taste as you go, since paste versions vary in salt and intensity.
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