Roasted Carrots Spanish Spices Yogurt Sauce Harissa Recipes

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HARISSA CARROTS AND CAULIFLOWER

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9



Harissa Carrots and Cauliflower image

Steps:

  • Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
  • Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
  • Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.

1 pound carrots, cut into 3-inch sticks
4 cups cauliflower florets
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 teaspoons harissa

HARISSA CARROTS AND RANCH

Provided by Molly Yeh

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12



Harissa Carrots and Ranch image

Steps:

  • Preheat a grill or grill pan over medium heat. (See Cook's Note.)
  • Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
  • Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!

2 pounds medium rainbow carrots, halved lengthwise
1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
1/4 cup maple syrup
2 tablespoons harissa paste
2 teaspoons ground cumin
2 cloves garlic, grated with a fine zester
Zest of 1 lemon
Freshly ground black pepper
1/4 cup ranch dressing
1/4 cup roasted and salted pistachios, coarsely chopped
Flaky salt, for sprinkling

SPICE-CRUSTED CARROTS WITH HARISSA YOGURT

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Provided by Bobby Flay

Categories     Side     Sauté     Vegetarian     Yogurt     Spice     Carrot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14



Spice-Crusted Carrots with Harissa Yogurt image

Steps:

  • Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
  • Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
  • Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6-8 minutes; season with salt and pepper.
  • Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
  • Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
  • DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.

2 pounds small carrots, scrubbed, tops trimmed to 1/2"
Kosher salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper
1/2 cup plain Greek yogurt
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
1/2 teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

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