Caramelised Carrots with Harissa Yoghurt
Spicy-sweet oven vegetables with a creamy dip.
- 25 min
- 220 kcal / serving
- easy
- vegetarian
- Protein
- 7.5 g
- Fat
- 7.8 g
- Carbs
- 35 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 6 medium carrots
- 1 tbsp honey
- 1 tbsp olive oil
- Salt
- Pepper
- 1 tsp harissa
- 150 g natural yoghurt
- 1 tsp lemon juice
Method
- Preheat oven to 200°C. Line a baking tray with parchment paper.
- Peel the carrots and halve or quarter lengthwise depending on size, so you get even sticks.
- In a bowl, toss carrots with olive oil, honey, salt and pepper until all pieces are well coated.
- Spread carrots on the baking tray and bake for about 15–20 minutes until soft and lightly caramelised at the edges.
- Meanwhile, mix yoghurt with harissa and lemon juice. Season with salt. Use more or less harissa depending on desired heat.
- Remove the baked carrots from the oven, let cool briefly and arrange on a plate.
- Serve with the harissa yoghurt, sprinkle with fresh parsley or sesame if desired.
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