Spicy Crusted Carrots with Harissa Yogurt


  • 2 lb. small carrots, scrubbed, tops trimmed to ½
  • Kosher salt
  • 1 tbsp. Sugar
  • 1 tsp. Mustard powder
  • 1 tsp. Smoked Spanish paprika
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • 4 tbsp. Vegetable oil Freshly ground pepper
  • ½ cup Greek yogurt
  • 1 tbsp. harissa paste
  • 2 tsp. Chopped fresh thyme
  • ½ tsp. Finely grated lemon zest
  • Lemon wedges for service



Cook carrots in a large pot of boiling salted water until tender and skins easily rub off, about 5minutes. Drain, transfer to a bowl of ice water. Using water towels, gently rub carrots to remove skin and pat dry. Carrots can be cook and peeled 6 hours ahead. Cover and chill. Mix sugar, mustard powder, paprika, cumin and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture, season with salt and pepper and toss to coat. Heat remaining oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, about 6-8 minutes. Meanwhile, place yogurt in a small bowl, season with salt and pepper. Add harissa paste, thyme and ½ tsp. Lemon zest and gently swirl ingredients, stopping before yogurt turns pink. Spoon harissa yogurt onto plates and top with carrots, more thyme and more lemon zest. Serve with lemon wedges.