Baharat Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts

Inspired by the preserved lemons she discovered in the Mahane Yehuda market in Jerusalem, chef Olivia Hayo created this recipe using local California carrots, heady baharat spices, and cool, creamy yogurt.

By / Photography By Olivia Hayo | March 25, 2018

Ingredients

  • 2 pounds carrots, scrubbed, tops trimmed ~1 inch, greens reserved
  • 3 garlic cloves, peeled, gently smashed
  • 3 tablespoons extra-virgin olive oil, extra to garnish
  • 1/2 teaspoon sea salt
  • 1 tablespoon baharat spice blend
  • 1 cup plain Greek yogurt
  • 1/3 cup preserved lemon, chopped, extra to garnish
  • 1 tablespoon honey
  • 1/4 cup carrot greens, roughly chopped
  • 1/4 cup pine nuts

Instructions

1. Preheat oven to 350F.

2. In a large bowl combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on center rack. Roast for 25-30 minutes or until fork tender and browned.

3. Make the sauce by combining yogurt and preserved lemon in a medium bowl. Season with salt and pepper to taste.

4. On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.

Related Stories & Recipes

Ingredients

  • 2 pounds carrots, scrubbed, tops trimmed ~1 inch, greens reserved
  • 3 garlic cloves, peeled, gently smashed
  • 3 tablespoons extra-virgin olive oil, extra to garnish
  • 1/2 teaspoon sea salt
  • 1 tablespoon baharat spice blend
  • 1 cup plain Greek yogurt
  • 1/3 cup preserved lemon, chopped, extra to garnish
  • 1 tablespoon honey
  • 1/4 cup carrot greens, roughly chopped
  • 1/4 cup pine nuts
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60