Ingredients
Scale
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
Carrots
- 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
- 1–2 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
Instructions
- For the spice rub, whisk together the paprika, mustard, cumin, fennel, brown sugar, salt, and pepper in a small bowl until combined. Set aside.
- 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.
- 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
- 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.
- 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.
- 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.