This Harissa Roasted Carrots with Labneh and Pistachio Dukkah is the perfect recipe to use up fresh young carrots at the peak of their season. It's really easy to make and a great side to various Middle Eastern dishes.
Who is this recipe for?
This recipe is for you if you love food that is a little spicy with LOTS of flavor. These carrots are a great side dish to so many Middle Eastern dishes but they're also great served as an appetizer with toasted sourdough bread to scoop up all the labneh and harissa sauce.
That's honestly my favorite way to serve these, with fresh bread from the farmers market so you can really enjoy all the flavors.
I've also tried these carrots as a side with roasted salmon and quinoa and it was really delicious!
What is Harissa?
Harissa is a spice that comes both in a dry powder form and a paste. I personally prefer the paste.
It originates in Tunisia and it's made with Baklouti pepper and spices such as cumin, coriander seeds, caraway seeds, and garlic. The paste also contains olive oil.
Can you substitute Harissa with Sriracha? Yes, the heat will be about the same but with Sriracha you'll miss out on all the great spices Harissa contains.
See the FAQ later in the post for more information about harissa.
What is Dukkah?
Dukkah is a crunchy mix of nuts, sesame seeds, cumin, and coriander seeds. It originated in Egypt and it's used in various Middle Eastern dishes. There are a lot of variations, the one I use is made with roasted pistachios.
You can either make Dukkah yourself (recipe coming soon) or you can buy it in a specialized store or online.
You can check out this Dukkha recipe from the Food52 website. The recipe calls for coconut flakes which I didn't use in my recipe.
What's a good substitute for Dukkah?
Dukkah adds a nice crunch to the dish. To keep it simple you could use plain chopped nuts instead to add crunch.
- You could use Everything Bagel Seasoning if that's all you have on hand.
- Roasted pistachios and flaky sea salt would also work well here! Hazelnuts would also be great!
I don't recommend using Za'atar in place of Dukkah. It different flavors and it's missing the crunch Dukkah has. Your best bet are roasted pistachios.
Anything you'd put hot sauce in! It has great aromatic spices in it that regular hot sauces don't have and it's usually thicker, like curry paste. You can use it on veggies, fish, chicken, in spreads, sauces, dressings, etc.
It's madfe of chilies, garlic, some sort of acid (vinegar or lemon juice or both), and spices like coriander, cumin, and caraway seeds.
You should be able to find it in your regular grocery store or a specialized Middle Eastern store. Harissa usually comes in jars, tubes, or cans just like tomato paste.
Yes. You can substitute Harissa with Sriracha. The consistency is different, Sriracha is much looser and doesn't have all the spices harissa has but if you need a substitute, it will do the trick.
Dukkah has many uses. You can simply put it on bread with olive oil or use it to season any veggies like eggplant, bell peppers, or zucchini, or meats like fish, chicken, or lamb.
Yes! Labneh is strained greek yogurt. If you use greek yogurt it will taste the exact same, the consistency will just be looser.
These carrots are roasted until they're soft and caramelized and served with creamy labneh and crunchy flavorful pistachio dukkah.
- 1 tablespoon harissa paste (I use mild)
- 1 tablespoon + 1 teaspoon maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon ground coriander
- ¼| teaspoon ground cumin
- ½ teaspoon sea salt
- 8 young carrots (not the dry large thick carrots you buy in the winter, see notes)
- ½ cup water + more as needed
- ½ cup Labneh
- 2-3 tablespoon Pistachio Dukkah
Preheat your oven to 400°F(200°F).
- In a small bowl, mix together the harissa paste, maple syrup, avocado oil, lemon juice, ground coriander, ground cumin, and sea salt. Set aside.
- Remove the green carrot tops, keep 1-2 inches (2.5-5 cm) attached to the carrots if desired for presentation.
- Peel your carrots (optional).
- Add the carrots to a deep baking dish that comfortably fits them.
- Drizzle the harissa sauce over the carrots and toss them using two spoons to cover evenly with the sauce.
- Pour ½ cup of water around the carrots. Don’t pour it right on them.
- Roast for 40-50 minutes or until soft. Toss to flip the carrots 1-2 times throughout roasting. Add a splash of water if it gets dry.
- Spread the Labneh on a serving dish, lay the roasted carrots on top, drizzle with some of the sauce left in the baking dish, and sprinkle with dukkah.
- Serve immediately.
This dish will be as spicy as the harissa you use. If you want to make it even spicier, add ¼ teaspoon cayenne pepper.
Imperator carrots are the best for this. I use baby carrots or young carrots. Not to be confused with the little “baby carrots” you buy at a grocery store. Those are just big carrots cut into small shapes. Look for young carrots with green tops you would normally buy at the farmer’s market in the summer. They’re sweeter than the dry large carrots you buy at the grocery store.
If you’re not serving the carrots right away, keep them separate from the labneh, and dukkah. They will keep well in the fridge for 2-3 days.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. (counted without the labneh and dukkah)
Keywords: carrots, harissa, labneh, dukkah