Moroccan · Salad
Harissa Honey Roast Carrots
Whole young carrots roasted in harissa and honey until sticky, blistered and caramelised, then scattered over yoghurt with herbs, pistachios and a squeeze of lemon, make a striking modern side or sharing plate. The sweet-hot glaze and the cool yoghurt are a perfect Moroccan-inspired contrast that dresses up a humble root vegetable.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g young carrots, scrubbed
- 1 tbsp harissa paste
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tsp cumin
- 200 g thick yoghurt
- 40 g pistachios, chopped
- Small bunch mint and coriander
- Juice of 1/2 lemon, salt
Method
- 1
Glaze the carrots
Whisk the harissa, honey, olive oil, cumin and salt, and toss the carrots to coat.
- 2
Roast
Spread on a tray and roast at 200°C for 30–35 minutes, turning once, until tender, sticky and blistered.
- 3
Season the yoghurt
Stir the lemon juice and a little salt through the yoghurt and spread it over a platter.
- 4
Assemble
Pile the roasted carrots over the yoghurt.
- 5
Finish
Scatter with pistachios and torn herbs, and drizzle any pan glaze over the top.
Chef's tips
- Leave small carrots whole and halve larger ones so they cook evenly and look striking.
- Roast until the glaze caramelises and the carrots blister — that stickiness is the point.
- Spread the yoghurt in a cool layer so it contrasts with the hot, spicy carrots.
Frequently asked questions
Can I use ordinary carrots?
Yes. Cut larger carrots into batons or halves so they roast in a similar time. Young whole carrots simply look more impressive on the plate.
Is it a side or a main?
It works as a side to grilled meats or as part of a mezze, but piled generously over yoghurt with bread it makes a lovely vegetarian light main.