Harissa and Honey-Roasted Carrots
Chef Eden Grinshpan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently dropped by our test kitchen to whip up harissa and honey roasted carrots.
Our first reaction: Who knew a simple ingredient like carrots could taste so complex? A four-ingredient sweet-and-spicy sauce enhances the flavor of the carrots. Garnishing them with dukkah—a spice mixture of toasted nuts, herbs and seeds—takes the dish completely over the top.
We’re officially stealing her plating technique—the yogurt moat—for every single roasted veggie dish we serve from now on. And it’s surprisingly easy: She smears a giant circle of yogurt on a serving platter, then tops it with the veggies. But the trick adds a ton of creamy richness and makes the plate appear so much fancier.
OK, ready to get cooking? You only need 30 minutes and a few ingredients.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
¼ cup extra-virgin olive oil
3 tablespoons honey
1 tablespoon harissa paste
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 pounds small carrots, peeled
1 cup plain whole Greek yogurt or labneh
Dukkah, for garnishing
1. Preheat the oven to 450°F.
2. In a bowl, mix together the olive oil, honey, harissa and cumin; season with salt and pepper.
3. Remove 2 tablespoons to reserve for garnish and toss the rest with the carrots on a rimmed baking sheet. Roast the carrots until lightly golden and slightly burned on the edges, 18 to 20 minutes.
4. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah.