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Recipe courtesy of Bobby Flay

Show: Thanksgiving at Bobby's

Episode: Thanksgiving at Bobby's

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Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

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Spanish-Spiced Baby Carrots (02:11)

Total:: 25 min
Active:: 25 min

Yield:: 4 to 6 as a side dish

Level:: Intermediate

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

Pomegranate Dressing:

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

Directions

Watch how to make this recipe.

Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.

Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.

Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.

Pomegranate Dressing:

Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.

Cook's Note

Look for real baby carrots, the ones with the green tops left on, not the large carrots that have been whittled down.

My Private Notes

Name: Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 as a side dish
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