I don’t know about you but I get stuck in ruts with my side dishes. I have a few recipes I like to make on occasion but I will usually just default to simply roasting veggies with olive oil, salt and pepper. Don’t get me wrong either. I love simple roasted veggies! Especially when you purchase good veggies from the farmers market or they come straight out of your garden.
But sometimes I want a little bit more from my side dishes. Just because they are a SIDE dish doesn’t mean they have to hide in the shadows like the forgotten. They deserve as much thought and love as the main dish does! Why can’t there be co-stars at dinner?! There is absolutely no reason!
These Harissa Roasted Carrots with an Avocado Yogurt Sauce are anything but a supporting character. In fact they might just be the star of the whole show! The carrots are kept whole so that there is a little bit of crunch to them and then covered in harissa paste to give them a kick! They are not too spice though thanks to a cool down from a delicious avocado yogurt sauce. The dish is easy to make but again anything but simple in flavor!
Ingredients needed
1 lb carrots
2 Tbsps harissa
1/2 avocado
1/3 cup goat yogurt
roasted pepitos for garnish
How to Make Harissa Roasted Carrots
Start by preheating the oven to 350 degrees. Grab the carrots and cut any carrots thicker than 1 inch in half lengthwise. If you grab rainbow colored carrots you shouldn’t need to do this step. Typical orange carrots are usually oversized and will need to be cut down into smaller sizes to cook evenly. Add the carrots in to a bowl along with the harissa and pinch of salt.
Note that you can adjust the amount of harissa depending on your spice tolerance. I found that 2 Tablespoons was the perfect amount to still give you a bite when drizzled with the avocado yogurt sauce. Mix this all together to coat the carrots and spread them out on a baking sheet so they are not touching. Pop the tray in the oven for 35-40 minutes.
While the carrots are cooking grab a food processor. In the processor add the avocado and goat yogurt into the bowl. Add a pinch of salt and pepper and process until smooth.
If you do not have goat yogurt or prefer one made from cow’s milk—no worries! You absolutely can use what you would like! Greek yogurt or even sour cream would work here. If you are willing though, I highly recommend the goat yogurt because it is much creamier and adds that slight funky taste you get from goat cheese.
Also to note, while most sauces will taste better when they have had time to sit I would recommend making the avocado yogurt sauce right before you eat since it has avocado in it. Sometimes the avocado can brown in the fridge depending on the acidity level of your yogurt. So make the sauce at the last minute for the most vibrant sauce!
After 35 minutes test your carrots to see if they are done by seeing if you can easily pierce them with a fork. A little resistance is ok but you should be able to get the prongs through with a little force. Otherwise keep cooking and check on them in 5 minute incraments. Transfer the carrots to a plate and drizzle over the avocado yogurt sauce. Sprinkle over the finishing touch of roasted pepitos and enjoy!
Harissa Roasted Carrots with an Avocado Yogurt Sauce
Ingredients
- 1 lb carrots
- 2 Tbsps harissa
- 1/2 avocado
- 1/3 cup goat yogurt
- roasted pepitos for garnish
Instructions
- Preheat the oven to 350 degrees. If needed cut any carrots thicker than 1 inch in half lengthwise. Add them to a bowl along with the harissa and pinch of salt. Mix to coat the carrots and spread them out on a baking sheet. Pop these in the oven for 35-40 minutes.
- While the carrots are cooking grab a food processor. In the processor add the avocado and goat yogurt into the bowl. Add a pinch of salt and pepper and process until smooth.
- The carrots are done when you can easily pierce them with a fork. Transfer them to a plate, drizzle over the avocado yogurt sauce and a sprinkle of roasted pepitos.
