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Roasted Carrots with Harissa Yogurt

Haylie Duff : Chefs and Hosts : Cooking Channel
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Baby carrots with

1/2 tsp

Caraway, ground

3/4 tsp

Coriander, ground

1 clove

Garlic

1/2

Lemon, Juice of

1 tbsp

Pomegranate seeds

1 tbsp

Tomato paste

2 tbsp

Honey

1 tbsp

Ancho chile powder

1/8 tsp

Black pepper, freshly ground

1/4 tsp

Cayenne

1 1/4 tsp

Kosher salt

1 tbsp

Paprika, smoked

4 tbsp

Olive oil, extra-virgin

1/4 tsp

Cumin, ground

2 tbsp

Feta

1 1/2 cups

Greek yogurt