Name: Spice-Crusted Carrots with Harissa Yogurt
Yield: Makes 4 servings
Ingredients: 2 pounds small carrots, 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)

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Photo by Peden + Munk

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Recipe notes

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