Harissa Honey Roasted Spring Carrots Recipe

1. Preheat and prepare carrots

Preheat the oven to 425°F (220°C). Trim carrot greens, leaving a little stem if desired for presentation. If carrots vary in thickness, halve or quarter the thicker ones lengthwise so all pieces are similar in size.

2. Make harissa-honey glaze

In a medium bowl whisk together 2 tablespoons olive oil, 1 1/2 tablespoons harissa paste, 1 tablespoon honey, 1 teaspoon lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth and uniform.

3. Toss and roast

Toss the carrots with the harissa-honey glaze until evenly coated. Spread them in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Roast for 18–25 minutes, stirring / turning once halfway, until carrots are tender and edges are caramelized. If using very small baby carrots, check at 15 minutes.

4. Finish

When carrots are done, remove from oven and let rest 3 minutes on the sheet. Taste and adjust seasoning if needed.

5. While carrots roast, combine 1 cup labneh, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon olive oil and 1/4 teaspoon fine sea salt in a bowl. Whisk vigorously until smooth and airy. If the labneh is very thick, add up to 1 teaspoon cold water to loosen to a creamy, spreadable consistency. Taste and adjust lemon or salt to preference.

6. Toast and chop pistachios

Heat a small dry skillet over medium heat. Add 1/2 cup shelled pistachios and toast, shaking the pan, for 2–4 minutes until fragrant and lightly browned. Remove to a cutting board and roughly chop once cooled.

7. Prepare mint

Stack the mint leaves, roll into a cigar shape and thinly slice (chiffonade), or roughly tear to produce irregular pieces for garnish.

8. Plate and finish: Spoon or spread the lemon-whipped labneh onto a serving platter in a wide shallow pool. Arrange the warm harissa-honey roasted carrots on top. Scatter the toasted chopped pistachios and mint over the carrots. Drizzle 1 teaspoon extra-virgin olive oil over everything and sprinkle with flaky sea salt. Serve with lemon wedges to squeeze over the carrots.