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Close-up of Ottolenghi roasted carrots with harissa yogurt and pistachios, topped with fresh herbs and served on a rustic plate.

Ottolenghi Roasted Carrots with Harissa, Yogurt & Pistachios

This Ottolenghi-inspired roasted carrot salad blends sweet, smoky, and creamy flavors. Harissa brings gentle spice, yogurt adds cool contrast, and pistachios give a satisfying crunch. It’s a colorful, elegant side that’s easy to make and full of Middle Eastern flair.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 260
Ingredients Method

Ingredients
  

  • 1 lb 450 g carrots, peeled and trimmed
  • 2 tbsp olive oil
  • 1½ tbsp harissa paste mild or hot
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Salt and black pepper to taste
  • ½ cup Greek yogurt or labneh
  • 1 tsp lemon juice
  • 1 garlic clove crushed
  • 1 tsp honey or maple syrup optional
  • ¼ cup shelled pistachios toasted and chopped
  • Fresh parsley or cilantro chopped, for garnish
  • Optional: drizzle of pomegranate molasses or lemon zest

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots with olive oil, harissa, cumin, coriander, salt, and pepper.
  3. Roast for 25–30 minutes until tender and caramelized.
  4. Mix yogurt sauce: combine yogurt, lemon juice, garlic, and honey in a bowl.
  5. Toast pistachios in a dry pan for 3–4 minutes until fragrant.
  6. Assemble: spread yogurt on a plate, layer the warm carrots, sprinkle pistachios and herbs.
  7. Finish with a drizzle of pomegranate molasses or lemon zest.