This Kyle Original recipe goes perfectly with roasted chicken or fish in the summertime.
Ingredients
- 1 pound of whole peeled carrots
- 1 heaping tbsp of harissa paste (can find in the ethnic food aisle at most grocery stores)
- 1 tbsp of honey
- 1 glug of olive oil
- 1 tbsp of FRESH lemon juice
- Salt and Pepper to taste
- Crushed pistachios for garnish
- Ingredients for yogurt sauce
- 1 cup whole fat plain Greek yogurt
- 1 tsp of Sumac
- 1 Pinch of cumin
- tbsp of FRESH lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 425
- Wash, peel and pat carrots dry and put them into a large mixing bowl
- Add remaining ingredients to the bowl and mix well
- Arrange carrots on a parchment paper (or foil or nonstick spray) lined baking sheet, pour remaining sauce from the bowl over the carrots
- Roast carrots in oven for 20-25 minutes. You want them to be soft yet still firm, and a light char around the tips will make them taste better
- While carrots are roasting make the sauce by combining all ingredients and giving them a good whisking to mix
- On a serving platter spread the yogurt sauce across the bottom creating a bed for the carrots to rest on
- Once carrots are done roasting, arrange them on top of the sauce and finish by sprinkling the crushed pistachios over the top, followed by a light drizzle of good olive oil. I like to finish mine with a fine sprinkling of flaky sea salt.
Original recipe by Kyle Speers
Yield: 2-4 servings Prep time: 10 min Cook time: 20-25 min Total time: 30-35 min
