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Roasted Carrots with Spanish Spices and Harissa Yogurt Sauce

These carrots are rubbed with spices and cooked just until tender. A great source of beta-carotene antioxidants and other nutrients. The carrots are sweet and savory with just a hint of spice from the creamy yogurt sauce!
5 from 1 vote
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Course: Appetizer, Entree
Cuisine: Spanish
Servings: 4
Calories: 165kcal


  • 1/2 C Plain Goat Yogurt
  • 1 T Harissa
  • 1 T Parsley finely chopped
  • 1 T Cilantro finely chopped
  • 1/4 tsp Thyme dried
  • 1 tsp Lemon Zest finely grated
  • 1 Pound Baby Carrots tops removed but with a little green left attached, use real baby carrots not large ones that have been whittled down
  • 3 T Unsalted Organic Butter or 3T Coconut Oil
  • 2 T Paprika dried and ground
  • 1/2 tsp cumin dried and ground
  • 1/2 tsp mustard dried powdered
  • 1/2 tsp Fennel Seed dried ground Whole if you cannot get it or have a spice grinder
  • 2 T Brown Sugar or Stevia to taste (optional)


  • 1. Bring a pot of well-salted water to boil. Set up a bowl of salted ice water. While water is boiling prepare carrots. Blanch carrots in boiling water for 5 minutes. Immediately transfer to the ice bath.
  • 2. Wish together yogurt, harissa, sparsely, thyme, cilantro and lemon zest. Season with salt and pepper. Set aside
  • 3. Heat oil in a medium non stick skillet. Add paprika, cumin, mustard, fennel and sugar and bloom for 1 minute/. Add carrots and sauce until carrots are soft.
  • Season with Salt and Pepper. To serve place carrots on a platter and drizzle sauce on top. I like to serve them right out of the skillet nice and hot!


For this recipe you will need a Measuring cup, Medium Skillet, Ice Bath, 4 quart pot, peeler and zester


Calories: 165kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Fiber: 2g | Sugar: 8g
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