Ingredients
For the Roasted Carrots:
- 1 lb rainbow carrots (450g) peeled or scrubbed, tops trimmed
- 1.5 tbsp olive oil
- 1 tsp harissa powder adjust to taste
- 1 tbsp honey or maple syrup
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika optional
- to taste Salt and black pepper
For the Spiced Yogurt Base:
- 0.75 cup plain full-fat Greek yogurt
- 0.5 tsp ground coriander
- 0.5 tsp ground cinnamon
- 0.25 tsp garlic powder or 1 small clove, finely grated
- Zest of ½ lemon optional
- Pinch saffron powder optional
- 1 tsp warm water or milk only if using saffron, to bloom it
- to taste Salt
To Finish:
- 2 tbsp raisins regular or golden
- Drizzle of olive oil or pomegranate molasses optional
- Crushed toasted nuts if available
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper. This will ensure your sticky, caramelized carrots don't bond permanently to the pan.
- Wash and peel (or scrub) your rainbow carrots, trimming the tops. If you have any carrots thicker than your thumb, take the time to halve or quarter them lengthwise. Pro Tip: Consistent size is the secret to even roasting. Aim for pieces that are roughly the same thickness so they all finish cooking at the same time and caramelize uniformly.
- In a large bowl, toss the prepared carrots with 1½ tbsp olive oil, 1 tsp harissa powder, 1 tbsp honey or maple syrup, ½ tsp cumin, ½ tsp smoked paprika, salt, and pepper until every piece is brightly coated with the spice mixture.
- Spread the seasoned carrots out in a single layer on the prepared sheet. Do not crowd the pan! Roast for 30–35 minutes, flipping them once halfway through, until they are fork-tender and have beautiful, golden-brown, caramelized edges.
- While the carrots are roasting, place the 2 tbsp of raisins in a small bowl and cover them with warm water (or orange juice for a flavor pop) for 10 minutes. Drain the raisins and set them aside. This step rehydrates them for a soft, chewy texture that bursts with moisture.
- If using, mix the pinch of saffron powder with 1 tsp warm water or milk and allow it to sit for 2–3 minutes. This blooms the saffron, fully releasing its beautiful color and flavor.
- In a serving bowl, combine the ¾ cup Greek yogurt, ½ tsp coriander, ½ tsp cinnamon, ¼ tsp garlic powder, and lemon zest (if using) with a pinch of salt. Stir in the bloomed saffron mixture (if using). Taste and adjust seasoning as needed. Keep the yogurt chilled until the carrots are ready to serve.
- Spread the cold, spiced yogurt on a large serving plate or shallow bowl. Top with the warm, roasted carrots. Scatter over the plumped raisins, then finish with a drizzle of olive oil or pomegranate molasses and crushed nuts (if available). Serve immediately.
Nutrition
Notes
Store the roasted carrots and the spiced yogurt separately. The carrots can be stored in an airtight container in the refrigerator for up to 4 days. The spiced yogurt will keep for 5–7 days in the fridge. To maintain texture, reheat the carrots in a single layer on a sheet pan in a 350°F (175°C) oven for 5–8 minutes, or until warmed through. The yogurt base can be made up to a day in advance.