Spice-Crusted Carrots with Harissa Yogurt

Just in time for Thanksgiving, I present a delightful side dish, seasonal and non-traditional. Straight from the pages of Bon Appetit (webpages, whatever), as suggested by Justin, these crusty carrots present a ton of kick and a real heartiness lacking in your mundane side salad or "really, brussel sprouts AGAIN?" Aside from the harissa paste, which can be easily located in your hummus aisle, nearly everything else in this recipe is likely already in your cabinet!

The tricks to this recipe: do not be afraid to let the carrots get a dark crust, and learn to embrace the heat. What may at first glance appear to be burnt parts are in fact a deliberate charring of the smokey spices in this dish, creating the caramelized crust that gives the carrots their bite. And dive in to the harissa yogurt! While the harissa paste certainly kicks the spice level up on its own, the balance of the yogurt and citrus provides a wonderful taste experience, peaking and cooling down your mouth before it ever truly gets spicy.

This one takes very little time, and makes a ton, so really contemplate subbing in some crusty carrots for your Thanksgiving meal instead of some garbage yams with marshmallows masquerading as a savory, non-dessert dish.

Thanks to Cam for hosting, for allowing me to try out this recipe, for being meticulous about the thyme, for dressing the serving plate for pics, and for making a delightful smoked paprika roasted chicken as a side to my carrots.

You heard me. Side to my carrots.

Ingredients:

• 2 lbs carrots, tops on, scrubbed and skin still on
• Salt
• 1 Tbs sugar
• 1 tsp mustard powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 Tbs cooking oil (we went with coconut)
• Freshly ground black pepper
• 1/2 cup plain Greek yogurt
• 1 Tbs harissa paste
• 2 tsp chopped fresh thyme
• Zest from one lemon

To Prepare:

1. Bring a large pot of salted water to a boil. Add the carrots and boil for about 5 minutes. Drain the carrots and transfer to a bowl of ice water. Using paper towels (or your fingers, really), peel the skins off the carrots. Dry the carrots off before placing them in a large bowl.
   
2. Mix the sugar, mustard powder, paprika, cumin, and coriander together in a small bowl. Add 1 Tbs of your cooking oil to the carrots, add the spice mixture, then toss to coat the carrots thoroughly.
   
3. In a large pan, preferably cast iron, add the remaining oil. Cook the carrots in two batches, over medium-high heat, turning them occasionally to get a delightful dark crust on all sides. The carrots should cook for about 6-8 minutes. Do not be afraid of cooking them longer than you think - the crust will be smoky but not bitter. Once the carrots have finished, set aside on a serving platter.
   
   
   
   
4. In a separate bowl, mix the yogurt, harissa paste, thyme, and 1/2 tsp lemon zest. Stir together to incorporate, but stop before the yogurt turns a uniform pink color.
   
5. If serving as one platter, spoon the harissa yogurt into the middle of the carrots and allow people to get their own chop-and-dollop. If serving individually, start with a dollop of the yogurt and then serve the carrots atop. Finish with a touch more lemon zest.

Et voila! Bon appetit!