Roasted Carrot & Yogurt Harissa Pistachio Side Dish

Ingredients

• 1 lb Carrots (peeled and cut in half lengthwise)
• 2 Tbsp Olive Oil (extra‑virgin)
• 1/2 tsp Salt (plus extra pinch for sauce)
• 1 tsp Cumin Seeds (toasted lightly in the oven)
• 1 cup Greek Yogurt (full‑fat, plain)
• 1 tsp Lemon Zest (zested from a fresh lemon)
• 1 Tbsp Fresh Mint (finely chopped)
• 1 Tbsp Fresh Dill (finely chopped)
• 1 Tbsp Honey (lightly drizzled into sauce)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 1/4 cup Pistachios (roughly chopped)
• 1 Tbsp Harissa Paste (adjust to heat preference)

Instructions

1. Prepare Carrots

   Trim the tops and bottoms off the carrots, then cut each carrot in half lengthwise.

   Time: PT5M

2. Season Carrots

   In a large bowl toss the carrot halves with olive oil, salt, and cumin seeds until evenly coated.

   Time: PT3M

3. Roast Carrots

   Spread the seasoned carrots on a baking sheet in a single layer and roast in a pre‑heated oven at 400°F for about 30 minutes, turning once halfway through, until tender and lightly caramelized.

   Time: PT30M

   Temperature: 400°F

4. Make Yogurt Sauce

   While carrots roast, combine Greek yogurt, lemon zest, chopped mint, chopped dill, honey, and a pinch of salt in a bowl. Stir until smooth and set aside.

   Time: PT5M

5. Toast Pistachios & Add Harissa

   In a small skillet over medium heat melt the butter, then add the chopped pistachios and harissa paste. Cook, stirring constantly, for 2‑3 minutes until pistachios are fragrant and lightly toasted.

   Time: PT3M

   Temperature: medium heat

6. Plate and Serve

   Arrange the roasted carrots on a serving platter, drizzle the yogurt sauce over or serve on the side, and sprinkle the harissa‑pistachio mixture on top. Garnish with extra fresh herbs if desired.

   Time: PT4M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

20g

Fat

15g

Fiber

4g