Roasted carrot wedges develop browned, firm edges while staying tender inside. Cool yogurt with harissa and lemon brings creaminess and a kick; coriander, parsley and toasted pumpkin seeds make the dish fresh and crunchy.
At a high oven temperature, carrots become sweeter and develop browned edges while the centers stay tender. Cut the carrots into wedges of roughly equal thickness so the thinner pieces don’t dry out before the thicker ones are done. Leave some space between them on the baking sheet: if the pieces are crowded, they release moisture and steam instead of roasting. A dark baking sheet may brown them faster, so keep an eye on the edges toward the end.
Carrots are available year-round. Young, slender carrots from late spring and summer often just need a good scrub; you can peel thicker winter carrots if the skin is tough. Their flavor is mild and sweet, so a sauce with acidity and a little heat provides balance. Harissa varies in heat and saltiness from brand to brand. If yours is a hot variety, start with a little less and taste the yogurt before adding extra salt.
Greek yogurt makes a thick sauce that clings to the carrots. Stir in lemon zest and juice for both fragrance and freshness; add a small splash of water if the yogurt is very thick. For a milder sauce, you can replace some of the Greek yogurt with regular yogurt, although the sauce will be thinner. No coriander on hand? Use extra parsley; the flavor will change, but the fresh, herbal note will remain.
Pumpkin seeds add a nutty flavor and a distinct crunch. Toast them briefly in a dry skillet, keeping the pan moving: they’re ready as soon as they smell fragrant and turn lightly golden. Sprinkle them over the carrots just before serving so they stay crunchy. Serve this side dish with roast chicken, pan-fried fish, or a platter of grains and legumes. The harissa yogurt can also be served as a sauce alongside those other dishes.
If you want to prepare ahead, roast the carrots and make the sauce separately. Cover and refrigerate leftovers and eat them within two days; refrigerate them promptly after the meal. Reheat the carrots in an oven until piping hot before serving. Store the herbs, seeds and sauce separately and add them at the last moment: that way, the herbs stay fresh and the seeds stay crunchy.
Preheat the oven to 220 °C (200 °C fan). Line a large baking sheet with parchment paper.
Scrub or peel the carrots and cut them lengthwise into wedges about 2 cm thick. Toss them on the baking sheet with the olive oil, salt and pepper. Spread the wedges out so they touch as little as possible.
Roast the carrots for 25–35 minutes, turning them halfway through. They’re ready when a knife slips in easily and the edges are well browned.
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, until lightly golden and fragrant. Shake the pan regularly, then leave the seeds to cool.
Stir the yogurt with the harissa, lemon zest and lemon juice until smooth. Roughly chop the coriander and parsley.
Spread the harissa yogurt over a serving platter or spoon it onto the bottom. Arrange the warm carrots on top and finish with the herbs and pumpkin seeds.
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