ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA
Provided by Bobby Flay
Categories side-dish
Time 25m
Yield 4 to 6 as a side dish
Number Of Ingredients 20
Steps:
- Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
- Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
- Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.
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coldkillquik
[email protected]Overall, I thought this dish was just okay. I probably won't make it again.
Muhamad Abu baker Abu baker
[email protected]I thought the yogurt sauce was a bit bland.
Iftikhat Sultan
[email protected]I'm not sure if I did something wrong, but my carrots came out a little dry.
Abul Kayer
[email protected]The roasted carrots were perfectly tender and flavorful.
Kathy lindquist
[email protected]I'm always looking for new ways to cook carrots, and this recipe is definitely a winner.
Imran Latif
[email protected]This dish was a hit at my dinner party last night. Everyone raved about it!
Chendra Bista
[email protected]I roasted the carrots for a little longer than the recipe called for, which gave them a nice caramelized flavor.
Kyambadde Zaituni
[email protected]I didn't have harissa, so I used a combination of chili powder, cumin, and paprika. It was still delicious!
Gilbert Ngetich
[email protected]I used Greek yogurt in the sauce, which made it extra thick and creamy.
Mahar shahbaz
[email protected]The yogurt sauce was the perfect complement to the roasted carrots.
Syeda Hani
[email protected]I'm not a huge fan of carrots, but this recipe changed my mind. They were so delicious!
Raven Blade
[email protected]This recipe is a keeper - I'll definitely be making it again and again.
Zac Jones
[email protected]My family loved this dish - even the picky eaters!
mubaarig ahmed
[email protected]The combination of sweet carrots, tangy yogurt sauce, and spicy harissa is a match made in heaven.
Henry Coronado
[email protected]Roasted carrots with Spanish spices, yogurt sauce, and harissa - a delightful journey of flavors!