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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