Harissa Glazed Carrots

link to original recipe

Dinner June 3, 2025

Note: I swapped garlic chives for the mint and I think it worked well. Mint is probably good too.

Makes 4 servings

Ingredients:

2¼ pounds Carrots

¼ cup Extra Virgin Olive Oil, plus extra for drizzle

⅛ cup Harissa Sauce, plus extra for drizzle

1 tablespoon Maple Syrup

1 teaspoon Kosher Salt

1 teaspoon freshly ground Black Pepper

1½ cups Labneh, or plain Greek Yogurt

½ cup Garlic Chives

1 cup Walnuts

Directions:

Preheat oven to 450°F (230°C).

Peel and trim off the ends of the carrots, then cut into bite-sized pieces.

In a bowl, mix olive oil, harissa and maple syrup. Toss the carrots in the harissa mixture. Roast for 20 mins.

Chop the walnuts and the chives. Set aside about 2 tablespoons of chives for garnish.

In a small mixing bowl combine the labneh and the larger portion of chives.

In a small cup, mix equal parts olive oil and harissa, about two tablespoons each.

Spread the yogurt on a plate, add the carrots, drizzle with the harissa and olive oil mixture, top with walnuts and reserved chives.

Final Notes:

Most difficult part of this recipe was finding harissa. Got some thanks to a friend!

Also pretty good served cold, neither seemed better than the other. But the way a cut the carrots might have worked better warm than cold. If I was going for a mainly cold dish, I would make then thinner.

Harissa glazed carrots over herby yogurt and topped with walnuts