This side dish is absolutely delicious. So delicious was it, that it became the main attraction at a few late dinner soirées this summer. The recipe includes a two step cooking process, but it is so worth the effort. Try it for yourself and let me know how it turns out.
* 2 pounds small carrots with tops, scrubbed, tops trimmed to ½”
* Kosher salt
* 1 tablespoon sugar
* 1 teaspoon English mustard powder
* 1 teaspoon hot smoked Spanish paprika
* 1 teaspoon ground cumin
* ½ teaspoon ground coriander or fennel
* 4 tablespoons vegetable oil, divided
* Freshly ground black pepper
* ½ cup plain Greek yogurt
* 1 tablespoon harissa paste
* 2 teaspoons chopped fresh thyme, plus more
* ½ teaspoon finely grated lemon zest, plus more
* Lemon wedges (for serving)
* Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
* Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
* Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.
* Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
* Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
Source: Bon Appétit