Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

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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