Herb Roasted Carrot Steaks with Creamy Harissa Sauce and Toasted Pistachios

Ingredients

• •4 large carrots, peeled
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •Salt and pepper to taste
• •1/2 cup plain Greek yogurt
• •1 tablespoon harissa paste
• •1 teaspoon lemon juice
• •2 tablespoons toasted pistachios, chopped
• •1 tablespoon fresh parsley, chopped for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Trim the ends of the peeled carrots and slice them lengthwise into thick slabs, about 1/2 inch thick, to create 'steaks.'

3. 3

   In a small bowl, mix the olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Brush this mixture generously over both sides of the carrot slabs.

4. 4

   Arrange the carrots in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and caramelized at the edges.

5. 5

   While the carrots are roasting, prepare the creamy harissa sauce by combining the Greek yogurt, harissa paste, and lemon juice in a bowl. Mix well and adjust the seasoning to taste.

6. 6

   Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden and fragrant. Chop them finely and set aside.

7. 7

   Once the carrots are done, plate them and drizzle generously with the creamy harissa sauce. Sprinkle the toasted pistachios on top and garnish with fresh parsley.

8. 8

   Serve immediately as a vegetarian main course or side dish and enjoy the combination of smoky, spicy, creamy, and crunchy flavors.