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Bobby Flay’s Spiced Carrots with a Harissa Yogurt Sauce

  • Author: Misfits Market



Spice Rub

  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 2 teaspoons light brown sugar
  • Kosher salt and freshly ground black pepper


  • 1 pound baby carrots, tops removed but with a little green left attached, and peeled
  • 1/4 cup olive oil
  • 1/2 cup Greek yogurt
  • 12 tablespoons harissa
  • 2 tablespoons fresh flat leaf parsley, chopped and divided
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon lemon zest, finely grated
  • Kosher salt and freshly ground black pepper
  • Optional garnish: Mint leaves, hand torn


  1. For the spice rub, whisk together the paprika, mustard, cumin, fennel, brown sugar, salt, and pepper in a small bowl until combined. Set aside.
  2. For the carrots, start by blanching: Bring a large pot of heavily salted water to a boil. Set up a bowl of heavily salted ice water. Blanch the carrots in the boiling water until slightly al dente (still have crunch, about 3 minutes depending upon their size), then plunge them immediately into the ice water for 2 minutes. Drain well and pat dry.
  3. Place carrots in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add 2 teaspoons of spice rub and toss to coat. For a more robust spice, add another teaspoon of spice rub and toss to coat again
  4. Heat a few tablespoons of oil in a cast iron skillet over medium heat until the oil shimmers.  Add the carrots and cook until lightly charred on all sides, about 3 minutes per side.
  5. While carrots are cooking, add the yogurt, harissa, half of the parsley, thyme, and lemon zest in a small bowl and season with salt and pepper, lightly marbling them to combine.
  6. To serve, place the harissa yogurt down on the platter. Transfer the carrots to the platter and top with a drizzle of olive oil, the rest of the parsley, and mint if so desired.