Side Dish: Morocco – جزر مشوي بالهريسة ▶ Jazar Mashwi Bil Harissa (Harissa-Roasted Carrots)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 27 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) carrots, peeled and halved lengthwise if thick
2 tbsp (30 ml) harissa paste (mild or hot, to taste)
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) honey
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) smoked paprika
1 / 2 tsp (2.5 ml) kosher salt
Freshly ground black pepper to taste
3 / 4 cup (180 ml) plain Greek yogurt
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh lemon juice, plus wedges for serving
1 small garlic clove, finely grated
1 tbsp (15 ml) extra-virgin olive oil (for yogurt)
1 / 3 cup (45 g) shelled pistachios
1 tbsp (9 g) sesame seeds
1 tsp (5 ml) coriander seeds
1 / 2 tsp (2.5 ml) cumin seeds
Pinch flaky sea salt
2 tbsp (8 g) chopped fresh mint or flat-leaf parsley

Show original ingredient measurements

1 1 / 2 lb (680 g) carrots, peeled and halved lengthwise if thick
2 tbsp (30 ml) harissa paste (mild or hot, to taste)
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) honey
1 tsp ground cumin
1 / 2 tsp smoked paprika
1 / 2 tsp kosher salt
Freshly ground black pepper to taste
3 / 4 cup (180 ml) plain Greek yogurt
1 tsp lemon zest
1 tbsp (15 ml) fresh lemon juice, plus wedges for serving
1 small garlic clove, finely grated
1 tbsp (15 ml) extra-virgin olive oil (for yogurt)
1 / 3 cup (45 g) shelled pistachios
1 tbsp (9 g) sesame seeds
1 tsp coriander seeds
1 / 2 tsp cumin seeds
Pinch flaky sea salt
2 tbsp (8 g) chopped fresh mint or flat-leaf parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 425°F (220°C). Line a sheet pan with parchment.
Toss carrots with harissa, 2 tablespoons (30 ml) olive oil, honey, ground cumin, smoked paprika, kosher salt, and a few grinds of black pepper. Spread on the pan in a single layer.
Roast 20 to 25 minutes, turning once, until tender with caramelized edges. Broil 1 to 2 minutes if you want extra char.
Meanwhile, make the dukkah: Toast pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a board. In the same skillet, toast sesame, coriander, and cumin seeds until fragrant, 1 to 2 minutes. Roughly chop pistachios, then crush together with the seeds using a mortar and pestle or pulse in a processor to a coarse mix. Season with a pinch of flaky salt.
Make the whipped lemon yogurt: In a bowl, whisk yogurt, lemon zest, lemon juice, grated garlic, and 1 tablespoon (15 ml) olive oil until smooth and light. Add a splash of water if needed for a soft swooshable texture; season with a pinch of salt.
To serve, spread the yogurt on a warm platter, pile the roasted carrots on top, and shower with pistachio dukkah and chopped mint or parsley. Finish with a thread of olive oil and serve with lemon wedges.

Heat oven to 425°F (220°C). Line a sheet pan with parchment.
Toss carrots with harissa, 2 tablespoons olive oil, honey, ground cumin, smoked paprika, kosher salt, and a few grinds of black pepper. Spread on the pan in a single layer.
Roast 20 to 25 minutes, turning once, until tender with caramelized edges. Broil 1 to 2 minutes if you want extra char.
Meanwhile, make the dukkah: Toast pistachios in a dry skillet over medium heat until fragrant, 3 to 4 minutes; transfer to a board. In the same skillet, toast sesame, coriander, and cumin seeds until fragrant, 1 to 2 minutes. Roughly chop pistachios, then crush together with the seeds using a mortar and pestle or pulse in a processor to a coarse mix. Season with a pinch of flaky salt.
Make the whipped lemon yogurt: In a bowl, whisk yogurt, lemon zest, lemon juice, grated garlic, and 1 tablespoon olive oil until smooth and light. Add a splash of water if needed for a soft swooshable texture; season with a pinch of salt.
To serve, spread the yogurt on a warm platter, pile the roasted carrots on top, and shower with pistachio dukkah and chopped mint or parsley. Finish with a thread of olive oil and serve with lemon wedges.