Roasted Carrots with Yoghurt and Apricot Harissa Brown Butter

Ingredients

• 600 g heritage carrots, scrubbed (leave a little of the green top on if possible)
• 2 tbsp olive oil
• 1 tsp cumin
• salt and black pepper
• 250 g thick strained yoghurt or labneh
• 1 small garlic clove, grated
• 0.5 lemon, juiced (for the yoghurt)
• 60 g unsalted butter
• 2 tbsp apricot harissa
• lemon, small squeeze (for the brown butter)
• 1 tbsp toasted sesame seeds
• fresh dill, roughly picked
• flaky salt

Instructions

1. Heat the oven to 200°C fan. Halve the carrots lengthways if thick, leave thin ones whole. Toss with olive oil, cumin, salt, and pepper.
2. Roast on a tray in a single layer for 25–30 minutes until tender and well caramelised at the edges.
3. While the carrots roast, mix the yoghurt with the garlic, lemon juice, and salt until well seasoned and creamy. Spread generously across plates or a platter.
4. Just before serving, melt the butter in a small pan over medium heat, swirling occasionally. Once it smells nutty and the milk solids are golden, remove from the heat and stir in the harissa and a small squeeze of lemon.
5. Lay the carrots over the yoghurt. Spoon the harissa brown butter over immediately while still hot.
6. Finish with sesame seeds, dill, and a pinch of flaky salt. Serve straight away.

Notes & Tips