Roasted Carrots with Harissa, Butter Beans and Yoghurt Sauce
Oven-roasted carrots with harissa served over a butter bean salad and served with a herb-yoghurt sauce makes a terrific side dish or main for two. Serves 4-6 as a side.
For the roasted carrots:
1bunch carrots with greens,trimmed and halved lengthwise if large (750 g)
2tablespoonsharissa spice mix
2tablespoonsextra-virgin olive oil
1tablespoonpure maple syrup
For the butter bean salad:
1tablespoonextra-virgin olive oil
1small red onion,finely diced
1x 400g can butter bean (or cannellini beans), drained and rinsed
juice from 1/2 lemon
1tablespoonchopped flat-leaf parsley
Sea salt and freshly ground pepper,to taste
For the yoghurt sauce:
1tablespoonextra virgin olive oil
1tablespoonfreshly squeezed lemon juice
2tablespoonschopped flat-leaf parsley
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
In a small bowl, mix together the harissa, olive oil, cumin, garlic, maple syrup and sea salt. Toss with the carrots until well coated and spread in an even layer on the baking sheet (see tips below).
Roast for 30–35 minutes, turning halfway, until tender.
Meanwhile, prepare the beans and the yoghurt sauce. In a medium bowl, mix together the butter bean salad ingredients (olive oil, red onion, garlic, beans, lemon juice, and herbs) Season with salt and pepper, and set aside.
In a small bowl, mix together the yogurt with the olive oil, lemon juice and parsley. Set aside.
To serve, transfer the bean salad to a serving platter. Arrange the roasted carrots with harissa over the beans and spoon a little yogurt over top. Garnish with additional herbs, if desired, and serve with the remaining yoghurt on the side.
Harissa is a great flavor booster to whatever dish it’s added to. You can find it well stocked grocery stores or online.
The carrots can either be roasted on a baking sheet which gives them a caramelised flavor, or in a roasting pan/casserole dish. If the carrots are roasted closer together they will steam rather than caramelise, but this also prevents bits of the harrisa mixture from over-browning. Both methods work well.
Inspired and lightly adapted from Diane Henry's book "Simple".