Moroccan Glazed Carrots with Mint and Coriander Yoghurt
Tender roasted carrots with Moroccan spices, topped with herbed yoghurt and a sizzling harissa butter. An easy vegetable side that works just as well as part of a mezze spread.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4
Ingredients:
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500g carrots, peeled and halved lengthways
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1 tbsp Moroccan spice mix
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2 tbsp extra virgin olive oil
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¼ tsp salt
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Freshly cracked black pepper, to taste
Mint and Coriander Yoghurt
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¼ cup plain full-fat yoghurt
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¼ cup mint leaves, finely sliced, plus extra to serve
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¼ cup coriander leaves, roughly chopped, plus extra to serve
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1 lemon, juiced, divided
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1 tbsp honey
Harissa Butter
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1½ tbsp unsalted butter
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3 garlic cloves, thinly sliced
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1 tsp cumin seeds
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2 tsp harissa paste
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¼ cup pepitas
Method:
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Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
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Spread the carrots on the tray. Sprinkle over the Moroccan spice mix, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 30–35 minutes until tender and caramelised.
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Meanwhile, combine the yoghurt, mint, coriander, juice of ½ lemon and honey in a bowl. Season lightly with salt and pepper and stir well to combine.
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Heat the butter in a frying pan over medium heat. Add the garlic and cumin seeds and cook, stirring, for 1 minute until fragrant. Stir in the harissa paste until combined.
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Add the pepitas and cook for 1 minute. Add the juice of the remaining ½ lemon and stir to combine.
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Spread the yoghurt across a serving platter. Arrange the roasted carrots on top, then spoon over the harissa butter and pepitas. Scatter with extra herbs to serve.
Note:
This dish works well as part of a larger spread alongside flatbread, hummus and grilled meats. The yoghurt can be made up to a day ahead and kept covered in the fridge.
