Roasted Carrots with Harissa Yogurt and Pomegranate Glaze

5 from 1 vote

Roasted Carrots with Harissa Yogurt and Pomegranate Glaze

Carrots are a bit starchy so I like to use them for special occasions and keep the portions small. These make a stunning dish visually and are sweet, tender and earthy. A bit of creamy and spicy yogurt as well as a bright pomegranate or balsamic drizzle helps balance the dish. A few nuts or seeds would make an excellent addition as well.

Course Side Dish

Cuisine American

Keyword american, carrot, dairy-free, egg-free, halloween, harissa, holiday, nut-free, side, yogurt

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 68kcal

Author Jenny Ross

Ingredients

1/2 pound carrots tops trimmed, carrots peeled, if desired (leave unpeeled for a more rustic appearance)
2 teaspoons avocado oil
1/4 teaspoon coriander ground
salt to taste
1/2 cup yogurt unsweetened Greek yogurt, or coconut yogurt for dairy-free
1-2 teaspoons harissa paste
1/8 teaspoon smoked paprika or to taste
4 tablespoons pomegranate juice or balsamic vinegar
2 tablespoons allulose or to taste
1/4 cup microgreens

Instructions

Preheat the oven to 400ºF.
Toss the carrots with oil, coriander, and salt. Spread onto a rimmed baking sheet. Roast at 400ºF for 35-40 minutes, or until tender and beginning to caramelize.
While carrots roast, mix yogurt with harissa and paprika, season with salt and a bit of vinegar, if desired, to taste. Set aside.
Heat the pomegranate juice or balsamic with the allulose in a small pan until the allulose is completely dissolved and the mixture reduces to a syrup, about 5 minutes on medium-high heat. Set aside (if it thickens too much, simply thin with a bit of water, as needed).
To serve, spoon the yogurt onto a serving plate. Top with roasted carrots, drizzle with reduced syrup, and garnish with microgreens.

Notes

Protein:Energy Ratio: 0.3

Nutrition