Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa
20 Ingredients
  • 1/2 cup Greek yogurt
  • 1 tablespoon chopped fresh mint, plus more for garnish
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon harissa
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)
  • Canola oil or pure olive oil
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground fennel
  • Pomegranate seeds, for garnish
  • Pomegranate Dressing, for serving, recipe follows
  • 1/4 cup pomegranate molasses
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3/4 cup canola oil
  • Kosher salt and pepper
  • Kosher salt and pepper
Nutrition
345
17% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

48% 31

Saturated

15% 3

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 8

Carbs

5% 16

Carbs (net)

- 14

Fiber

8% 2

Sugars

- 12

Sugars, added

- 10

Protein

7% 4

Cholesterol

1% 3

Sodium

15% 357

Calcium

10% 97

Magnesium

24% 103

Potassium

12% 557

Iron

14% 3

Zinc

4% 0

Phosphorus

7% 50

Vitamin A

28% 252

Vitamin C

26% 24

Thiamin (B1)

4% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

15% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

45% 7

Vitamin K

543% 652

Sugar alcohols

- 0

Water

- 80
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