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Harissa Roasted Carrots with Greek Yogurt by Daphne Oz

5
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
2
Difficulty
Easy

Ingredients

Carrots

12 medium, scrubbed and ends trimmed

Harissa paste

4 Tbsp

Garlic salt

½ tsp

Ground cumin

½ tsp

Coriander seeds

1 tsp, gently crushed

Table salt

2 pinch(es), or to taste

Plain low fat Greek yogurt

1 cup(s)

Garlic clove

1 clove(s), grated, pressed or creamed

Fresh mint leaves

2 tsp, finely chopped

Olive oil

2 tsp

Chives

2 Tbsp, fresh, finely chopped

Dill

¼ cup(s), fresh, leaves pulled

Instructions

  1. Preheat oven to 375°F.
  2. Place carrots on a baking sheet. Rub carrots with harissa paste and spices and season with salt, then roast until tender, about 40 minutes.
  3. Meanwhile, combine yogurt with fresh garlic and mint, season with salt to taste, and spread onto the base of your serving dish. When carrots are roasted and charred in places, layer them over the yogurt and garnish with olive oil, chives and dill, and a smattering of optional crunchy seeds crackers.
  4. Serving size: half of carrots

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