Spice Crusted Carrots


  • 2 pounds small carrots with tops, scrubbed, tops trimmed to 1/2"
  • Kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon English mustard powder
  • 1 teaspoon hot smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander or fennel
  • 4 tablespoons vegetable oil, divided
  • Freshly ground black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon harissa paste
  • 2 teaspoons chopped fresh thyme, plus more
  • 1/2 teaspoon finely grated lemon zest, plus more
  • Lemon wedges (for serving)

Cooking Instructions

Step 1: Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

Step 2: Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.

Step 3: Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.

Step 4: Meanwhile, place yogurt in a small bowl; season with salt and pepper.  Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink

Step 5: Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest.  Serve with lemon wedges.

Do Ahead: Carrots can be cooked in boiling water and peeled 6 hours ahead.  Cover and chill.

Enjoy these delicious spicy carrots from BonAppetit!