Red Meat Allergy Friendly Roasted Carrot Harissa Dip with Garlic-Dill Yogurt
Total time50 min
Prep time15 min
Cook time30 min
4.9(23)
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Learn more →Ingredients
6 servings
For the carrot base
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tbsp extra virgin olive oil, divided
- 2 tbsp harissa paste
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp salt
- 1 tbsp lemon juice
For the garlic-dill yogurt
- 1 cup plain whole-milk yogurt
- 1 clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- ¼ tsp salt
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Toss the carrot pieces with 1 tbsp of the olive oil, the harissa paste, cumin, turmeric, and 1/4 tsp salt on the prepared baking sheet until evenly coated.
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