Moroccan Roasted Carrots (Serves 1-2)

Carrots are at their peak in winter, their sweetness and their texture make them ideal for roasting. Then add layers of flavors from maple, cumin and harissa, served on mint yogurt with the crunch of dukkah. It’s a showstopper for a solo night, or any night.

My favorite roasted carrots are by Via Carota in New York’s West Village. Every time I’m there, I order them without fail. This is an attempt to bring a bit of that magic home to California.

Ingredients

Carrots

2 garlic cloves, finely grated
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt & freshly ground black pepper
2 pounds small rainbow carrots, scrubbed, tops trimmed to ~½ inch, halved lengthwise
1 lemon, thinly sliced, seeds removed
Fresh mint, torn
Pistachios, roughly chopped
Dukkah (see explanation below)

Yogurt Sauce

1 cup Greek yogurt
1 small garlic clove, crushed
Zest + juice of ½ lemon
1½ tablespoons olive oil
½ teaspoon dried mint
Pinch of salt

Décor

Dukkah

Instructions

1. Preheat the oven to 450°F.

2. Make the marinade

In a bowl, whisk together:

Grated garlic
Olive oil
Maple syrup
Harissa
Cumin seeds
Salt & pepper

3. Toss the carrots

Place the carrots and lemon slices on a large sheet pan (crowding prevents caramelization).
Pour the marinade over and toss to coat evenly. Season again with salt and pepper.

4. Roast

30–35 minutes, tossing once midway. You’re looking for:

Carrots tender but not mushy
Edges slightly charred
Lemons caramelized and softened

If using a convection oven, check at the 25-minute mark.

5. Make the yogurt sauce

Whisk all yogurt sauce ingredients together until smooth. Tip: This can be made a day ahead.

6. Assemble & serve

Spread a generous layer of yogurt sauce on a serving plate.
Pile the warm roasted carrots and caramelized lemons on top.
Drizzle with olive oil.
Finish with:
- Torn mint
- A sprinkle of dukkah
- A squeeze of fresh lemon

What Is Dukkah?

Dukkah is an Egyptian spice-and-nut blend traditionally made with toasted nuts, sesame seeds, coriander, and cumin. It adds crunch, warmth, and depth to the carrots. Options:

Buy it pre-made (Villa Jerada)
Make a simple version:bToast 2 tbsp pistachios + 1 tbsp sesame seeds until fragrant; crush lightly with ½ tsp cumin seeds + ½ tsp coriander seeds + pinch of salt.

It should be crunchy, aromatic, and nutty—a finishing sprinkle, not a seasoning salt.