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!
1/2tspFennel Seeddried ground Whole if you cannot get it or have a spice grinder
2TBrown Sugaror 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