Crispy carrots with spicy sauce
4 servings
30 minutes
This Italian recipe transforms ordinary carrots into a culinary masterpiece. The combination of spices—smoked paprika, cumin, and coriander—gives the carrots a rich, slightly smoky flavor, complemented by a spicy yogurt sauce with harissa and lemon zest. The crispy crust formed during roasting makes the dish's texture incredibly appetizing. This dish is perfect as a side for meat or fish and also serves as a light snack that surprises with its depth of flavor and aroma. It embodies the spirit of Mediterranean cuisine, where fresh ingredients and skillfully chosen spices make every dish a small celebration.
1
Boil the carrots in a large pot of salted water for 5 minutes until tender; drain in a colander. Transfer to a bowl of ice water. Gently wipe the skin off the carrots with paper towels and remove excess moisture.
- Carrot: 900 g
- Salt: to taste
2
Mix sugar, dry mustard, paprika, cumin, and coriander in a small bowl. Pour 1 tbsp of oil into a medium bowl, add the carrots, and shake to coat the carrots with oil. Drizzle with sauce, season with salt and pepper, and mix again.
- Sugar: 1 tablespoon
- Mustard powder: 1 teaspoon
- Smoked paprika (pimenton): 1 teaspoon
- Ground caraway: 1 teaspoon
- Ground coriander: 1 teaspoon
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Heat 3 tablespoons of oil in a large (preferably cast iron) skillet over medium heat. Sauté the carrots for 6-8 minutes, turning occasionally, until browned; season with salt and pepper.
- Vegetable oil: 4 tablespoons
- Carrot: 900 g
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, transfer the yogurt to a small bowl, season with salt and pepper. Add harissa paste, 2 tsp of thyme, and ½ tsp of lemon zest, gently mix the ingredients but do not make it uniform.
- Yoghurt: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Harissa: 1 glass
- Chopped fresh thyme: 2 teaspoons
- Lemon zest: 1 teaspoon
5
Spoon the yogurt onto plates, top with carrot, sprinkle with thyme and lemon zest. Serve with a slice of lemon.
- Yoghurt: 1 glass
- Carrot: 900 g
- Chopped fresh thyme: 2 teaspoons
- Lemon zest: 1 teaspoon
- Lemon: 1 piece