Roasted carrots with yoghurt and harissa

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Sophie Hansen’s Roasted Carrots with Yoghurt, Hazelnuts and Harissa

“This is an insanely tasty dish that’s a great side but also brilliant on its own with some warm Turkish bread or tossed greens. Big flavours, easy to put together and using some nice solid seasonal veg to great appeal… yes, please!” Sophie Hansen


6 carrots
Olive oil, for drizzling
1 ½ cups (390 g) Greek-style yoghurt
1 handful rocket (arugula)
½ cup (75 g) hazelnuts, roasted and roughly chopped
1 small handful dried rose petals (optional)
Harissa dressing
¼ cup (60 ml) extra virgin olive oil
2 Tbsp harissa, or to taste
Grated zest and juice of 1 lemon


Preheat the oven to 200°C (400°F). Peel and slice the carrots into batons. Arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Roast the carrots for 45 minutes or until cooked through and beginning to caramelise at the edges.
For the harissa dressing, whisk together the olive oil, harissa, lemon zest and juice and season to taste. (Perhaps start with just 1 tablespoon of harissa and add more to taste – some brands are hotter than others.)
To serve, spread the base of a big platter or bowl with the yoghurt, top with the carrots and rocket and then drizzle the dressing over the top. Finish with the hazelnuts and rose petals, if using.

Serves 4-6
Prep time: 15 mins
Cook time: 45 mins


Images and text from In Good Company by Sophie Hansen; photography by Sophie Hansen. Murdoch Books RRP $39.99.

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