Harissa Roasted Carrots with Yogurt and Herbs

Name: Harissa Roasted Carrots With Yogurt and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 1/2 pounds medium carrots, peeled, trimmed, and halved lengthwise; quarter any very large carrots; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons harissa paste; 1 teaspoon ground cumin; 2 garlic cloves, finely grated or minced; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup plain Greek yogurt, preferably whole milk or 2%; 1 tablespoon fresh lemon juice; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 tablespoons toasted pepitas; 1 tablespoon toasted sesame seeds; Lemon wedges, for serving; Extra harissa, for drizzling, optional

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

1 1/2 pounds carrots, peeled and halved lengthwise
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for the yogurt
1 1/2 tablespoons harissa paste
1 teaspoon ground cumin
2 garlic cloves, finely grated or minced
3/4 teaspoon kosher salt for the carrots, plus 1/4 teaspoon for the yogurt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice, plus wedges for serving
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons toasted pepitas
1 tablespoon toasted sesame seeds

Do This

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Toss the carrots with olive oil, harissa, cumin, garlic, salt, and pepper until well coated.
3. Roast cut-side down for 18 minutes, then flip and roast 7 more minutes, until browned and tender.
4. Stir together yogurt, lemon juice, 1 teaspoon olive oil, and 1/4 teaspoon salt.
5. Toast pepitas and sesame seeds in a dry skillet for 3 to 4 minutes if they are not already toasted.
6. Smear the yogurt on a platter, pile the hot carrots on top, and finish with parsley, mint, seeds, and lemon wedges.

Why You’ll Love This Recipe

Big flavor, simple method: Harissa, cumin, and garlic turn everyday carrots into a bold, warmly spiced side dish.
Beautiful contrast: Sweet caramelized carrots sit on cool, tangy yogurt with fresh herbs and crunchy toasted seeds.
Flexible and welcoming: Serve it as a vibrant side, a light vegetarian plate, or part of a mezze-style spread.
Weeknight-friendly: It takes about 40 minutes from start to finish, with most of that time in the oven.

Grocery List

Produce: 1 1/2 pounds carrots, 1 lemon, fresh parsley, fresh mint, 2 garlic cloves
Dairy: Plain Greek yogurt
Pantry: Extra-virgin olive oil, harissa paste, ground cumin, kosher salt, black pepper, pepitas, sesame seeds

Full Ingredients

For the Harissa Roasted Carrots

1 1/2 pounds medium carrots, peeled, trimmed, and halved lengthwise; quarter any very large carrots
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons harissa paste
1 teaspoon ground cumin
2 garlic cloves, finely grated or minced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Tangy Yogurt Base

1 cup plain Greek yogurt, preferably whole milk or 2%
1 tablespoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt

For Serving

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons toasted pepitas
1 tablespoon toasted sesame seeds
Lemon wedges, for serving
Extra harissa, for drizzling, optional

Harissa Roasted Carrots with Yogurt and Herbs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. If you prefer extra browning, you can skip the parchment and roast directly on the baking sheet; just make sure the pan is well oiled.

Step 2: Cut the carrots for even roasting

Peel and trim 1 1/2 pounds carrots, then halve them lengthwise. If any carrots are much thicker than the others, cut them into quarters lengthwise. The goal is for all pieces to be similar in thickness so they become tender at the same time and caramelize evenly.

Step 3: Coat the carrots with harissa, cumin, and garlic

In a large bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons harissa paste, 1 teaspoon ground cumin, 2 finely grated garlic cloves, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the carrots and toss until every piece is coated in the glossy red-orange spice mixture.

Step 4: Roast until caramelized and tender

Arrange the carrots on the prepared baking sheet in a single layer, cut-side down when possible. Roast for 18 minutes, then flip the carrots with tongs. Return them to the oven and roast for another 7 minutes, or until the edges are browned, the tips are slightly blistered, and a fork slides into the thickest part with little resistance. Total roasting time is about 25 minutes.

Step 5: Mix the tangy yogurt

While the carrots roast, stir together 1 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon kosher salt in a small bowl. Taste and adjust with a little more lemon juice if you want it brighter. The yogurt should be tangy and lightly seasoned, not overpowering.

Step 6: Toast the seeds

If your seeds are not already toasted, place 2 tablespoons pepitas and 1 tablespoon sesame seeds in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring often, until the sesame seeds are golden and the pepitas smell nutty. Transfer them to a plate right away so they do not continue cooking in the hot pan.

Step 7: Plate and finish with herbs

Spoon the yogurt onto a serving platter and use the back of the spoon to spread it into a generous swoosh. Arrange the hot roasted carrots over the yogurt. Scatter with 1/4 cup chopped parsley, 2 tablespoons chopped mint, the toasted pepitas, and toasted sesame seeds. Serve immediately with lemon wedges and, if you like more heat, a small extra drizzle of harissa loosened with a few drops of olive oil.

Pro Tips

Use medium carrots if you can: They roast more evenly and look beautiful when halved lengthwise. Very large carrots can be woody, so quarter them if needed.
Give the carrots space: Crowding traps steam and prevents browning. Use two baking sheets if your carrots do not fit in a single layer.
Check your harissa: Harissa paste varies widely in heat and saltiness. If yours is very spicy, use 1 tablespoon instead of 1 1/2 tablespoons. If it is mild, add an extra 1/2 tablespoon.
Plate just before serving: The contrast between hot roasted carrots and cool yogurt is part of what makes this dish so good.
Do not skip the herbs: Parsley adds freshness, while mint cools the chile heat and brightens the whole platter.

Variations

Make it a light meal: Serve the carrots and yogurt with warm pita, couscous, farro, or chickpeas for a more filling vegetarian plate.
Use different roots: Swap up to half the carrots for parsnips or sweet potato wedges. Keep the pieces similar in size and roast until tender.
Add a sweet finish: Drizzle the finished carrots with 1 teaspoon honey or date syrup if you like a sweet-hot flavor balance.

Storage & Make-Ahead

Store leftover roasted carrots and yogurt separately in airtight containers in the refrigerator for up to 4 days. Reheat the carrots on a baking sheet at 375°F for 8 to 10 minutes, or warm them gently in a skillet over medium heat. The yogurt can be mixed up to 2 days ahead and kept chilled. The carrots can be peeled and cut up to 24 hours ahead; store them covered in the refrigerator. For the best texture, add the herbs and toasted seeds right before serving.

Nutrition (per serving)