Roasted Carrots with Harissa Yogurt and Toasted Sesame Seeds
1-2lbs regular or multicolored carrots, chopped lengthwise. (purple carrots never cease to amaze me)
1 c. plain full fat yogurt, not Greek
2 tbsp harissa paste
1 tbsp olive oil + more for roasting carrots
1 tbsp lemon juice
Zest of one lemon
½ inch grated fresh ginger
1 clove grated garlic
Sesame seeds for garnish
Roast the Carrots
Preheat oven to 400F. Toss the carrots in salt, pepper, and olive oil. Arrange on a sheet tray so they are not on top of each other and are spaced apart. (Your goal is to maximize contact with the pan for caramelized carrot goodness). Roast until deeply caramelized and fork-tender, approximately 35-40 minutes.
Prepare Yogurt Sauce and Sesame Seeds
While carrots are roasting, whisk together yogurt, harissa, olive oil, lemon juice, zest, ginger, and garlic in a small bowl to make accompanying dressing. Toast sesame seeds in a dry pan over medium heat until fragrant. Smear the dressing on a serving platter and layer the carrots on top. Garnish with toasted sesame seeds.