Ottolenghi Roasted Carrots with Harissa, Yogurt & Pistachios

Introduction

The smell of roasted carrots fills the kitchen—sweet, smoky, and caramelized. Each bite tells a story of warmth and spice. Inspired by Yotam Ottolenghi’s bold Middle Eastern flavors, this dish brings color and comfort to your table. The harissa adds gentle heat, the creamy yogurt cools it down, and the pistachio topping gives a nutty crunch that makes every forkful exciting.

You can serve it as a side dish, a fresh salad, or even a light main meal. It fits perfectly with grilled meats, couscous, or a simple loaf of bread. The mix of textures and flavors—soft carrots, spicy sauce, creamy yogurt, and crunchy nuts—makes this recipe stand out.

This Ottolenghi roasted carrots with harissa yogurt and pistachios recipe celebrates simple ingredients turned into something special. It’s easy, colorful, and full of flavor. Each element works together to create harmony on the plate. Whether you’re cooking for family or friends, this dish will impress without much effort.

Bright, healthy, and satisfying—this roasted carrot salad brings Middle Eastern magic to everyday meals. So grab your carrots, turn on the oven, and get ready to fall in love with this simple, flavor-packed recipe.

For more carrot recipes, try our:

• Honey Roasted Carrot Salad with Feta & Arugula (Easy, 30 Minutes)
• Easy Roasted Carrots with Spiced Lentils [Vegan, Gluten-Free]

Why You’ll Love This Ottolenghi Roasted Carrot Salad

Sweet Meets Spice

Every bite balances sweet roasted carrots with harissa’s smoky heat. The caramel edges bring natural sweetness, while the harissa adds bold flavor and a gentle kick. It’s the perfect mix of comfort and excitement on one plate.

Creamy Contrast

The yogurt or labneh gives a smooth, creamy touch that cools the spice. It blends beautifully with the warm carrots and ties all the flavors together. The mix of hot and cool makes every mouthful rich and satisfying.

Crunch Factor

Pistachios or dukkah add the perfect crunch. Their nutty flavor lifts the dish and brings a fresh texture that keeps it interesting. Each spoonful feels complete—sweet, spicy, creamy, and crunchy.

Middle Eastern Soul

This salad carries the heart of Middle Eastern cooking. The mix of cumin, coriander, and lemon zest fills the dish with warmth and fragrance. It’s simple, but every spice works in harmony to create something unforgettable.

Flexible & Fancy

You can serve this Ottolenghi roasted carrot salad any way you like. It’s easy enough for a weeknight dinner yet elegant enough for guests. Serve it warm or cold, as a side dish or light main, and it always feels special.

This salad proves that Ottolenghi-inspired recipes can be simple, healthy, and full of flavor. It’s the kind of dish that turns everyday ingredients into something truly beautiful.

Ingredients You’ll Need

Carrots

Choose fresh, firm, medium-sized carrots for the best flavor and even roasting. Their natural sweetness deepens in the oven, giving that perfect caramelized edge. This base makes your roasted carrots with harissa yogurt sauce shine with color and taste.

Harissa Paste

Pick mild or hot harissa paste depending on how much spice you like. It brings smoky depth and gentle heat that transforms simple carrots into something special. A small spoon goes a long way, so adjust to your taste.

Greek Yogurt or Labneh

Use Greek yogurt or labneh for a creamy, tangy layer that balances the harissa’s spice. It cools the heat, adds smooth texture, and ties all the flavors together beautifully. This creamy base makes the salad rich but still light.

Pistachios

Add toasted pistachios for crunch and color. Their nutty flavor gives the dish a lively finish and a pop of green that looks as good as it tastes. You can also try almonds or hazelnuts if you prefer a twist.

Flavor Boosters

Don’t forget the little details—olive oil, lemon juice, cumin, coriander, parsley, salt, and pepper. They lift every ingredient and give the salad its Middle Eastern soul. A touch of lemon adds brightness, while olive oil brings it all together.

This easy mix of ingredients turns your carrot salad with pistachios into a vibrant, flavorful dish—simple, healthy, and full of Ottolenghi-inspired charm.

How to Make It Step by Step

Prep & Roast

Preheat your oven to 400°F (200°C). Cut the carrots evenly so they roast at the same speed. Toss them with olive oil, harissa paste, cumin, coriander, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for about 25–30 minutes until the edges turn golden and caramelized. The Ottolenghi roasted carrots should look glossy and smell smoky-sweet.

Mix Yogurt Base

In a small bowl, mix Greek yogurt, lemon juice, crushed garlic, and a drizzle of honey or tahini. Stir until smooth and creamy. The yogurt base balances the spice from the harissa and adds a cooling contrast. Taste it—add more lemon or honey if you want extra brightness or sweetness.

Toast Pistachios

Place pistachios in a dry pan over medium heat. Toast for 3–4 minutes, stirring often until they smell nutty and turn slightly golden. Remove from heat and roughly chop. Toasting deepens their flavor and gives your carrot salad with pistachios a delicious crunch.

Assemble Salad

Spread the yogurt sauce on a serving platter. Arrange the warm roasted carrots on top. Sprinkle over the toasted pistachios and chopped herbs like parsley, mint, or cilantro. The contrast of colors and textures makes the salad vibrant and inviting.

Finish Strong

Drizzle a little pomegranate molasses or sprinkle lemon zest for a final touch of brightness. This step lifts all the flavors—sweet, tangy, and smoky—into perfect harmony. Your roasted carrots with harissa yogurt sauce are now ready to serve warm or at room temperature.

Serving Ideas & Variations

As a Salad

Serve it warm or at room temperature. Add extra parsley, mint, or cilantro for freshness. This Ottolenghi roasted carrot salad tastes bright and balanced.

As a Side

Pair it with grilled fish, lamb chops, or fluffy couscous. The harissa yogurt cuts the richness and lifts the plate. It works for weeknights and dinner parties.

Add Grains

Make it a full meal with quinoa, farro, or bulgur. The grains soak up the creamy yogurt and spices. You get a hearty, protein-friendly bowl.

Switch It Up

Swap pistachios for almonds, hazelnuts, or sunflower seeds. Keep the crunch while changing the flavor. Your carrot salad with pistachios easily becomes a new twist.

Vegan Twist

Skip the dairy and use a tahini-lemon dressing. Add a splash of water and a pinch of cumin to thin and season. You still get creaminess, heat, and citrus snap.

Pro Tips for Perfect Results

Cut Evenly

Slice the carrots the same size. They cook at the same speed and caramelize better. Even cuts mean sweeter edges and a prettier Ottolenghi roasted carrots plate.

Use High Heat

Roast at 400°F / 200°C. High heat gives crisp edges and a tender center. The flavor deepens, and the harissa yogurt pops against the smoky carrots.

Balance Flavors

Taste as you go. Adjust lemon, salt, honey, and spice until sweet, salty, tangy, and spicy feel balanced. The dressing should lift the whole carrot salad with pistachios.

Don’t Overcrowd

Spread the carrots out on the pan. Leave gaps so they roast, not steam. Airflow creates those golden, caramel edges you want.

Garnish Last

Add herbs, yogurt, and pistachios right before serving. The herbs stay bright, the nuts stay crunchy, and the yogurt looks fresh. Every bite feels crisp, creamy, and full of flavor.

Ottolenghi Roasted Carrots with Harissa, Yogurt & Pistachios

FAQs

1. What makes Ottolenghi roasted carrots so special?

They mix sweet roasted carrots with bold Middle Eastern flavors. Harissa adds spice, yogurt adds creaminess, and pistachios add crunch. It’s simple yet full of color and taste.

2. Can I make this roasted carrot salad ahead of time?

Yes. Roast the carrots and prepare the yogurt sauce in advance. Keep them in separate containers. Before serving, warm the carrots slightly and assemble with pistachios and herbs.

3. What is harissa, and where can I find it?

Harissa is a North African chili paste made with peppers, garlic, and spices. You can find it in most supermarkets, Middle Eastern stores, or online.

4. Can I make this dish vegan?

Absolutely. Replace the Greek yogurt with a tahini-lemon dressing or a plant-based yogurt. The result is still creamy, tangy, and delicious.

5. What kind of carrots work best?

Use fresh, medium carrots for even roasting. Baby carrots or colorful heirloom carrots also look beautiful and taste sweet.

Conclusion

This Ottolenghi Roasted Carrots with Harissa, Yogurt & Pistachios recipe celebrates everything that makes Middle Eastern food special—bold colors, rich layers, and deep flavors. The sweet roasted carrots, spicy harissa, creamy yogurt, and crunchy pistachios create the perfect balance in every bite.

You can serve it warm or cold, as a side dish or a light meal. It looks beautiful on the table and always impresses guests. Try different toppings like herbs, nuts, or a drizzle of pomegranate molasses to make it your own.

This Ottolenghi-inspired roasted carrot salad shows how simple ingredients can turn into something elegant and full of life. It’s bright, healthy, and satisfying—ideal for any season or occasion.

Try this bold, flavor-packed salad tonight and bring a touch of Ottolenghi magic to your table!

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