Baharat Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts

BY Olivia Hayo
March 25, 2018

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Photography by Olivia Hayo for Edible San Diego

Inspired by the preserved lemons she discovered in the Mahane Yehuda market in Jerusalem, chef Olivia Hayo created this recipe using local California carrots, heady baharat spices, and cool, creamy yogurt

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Ingredients

Serves 4

2 pounds carrots, scrubbed, tops trimmed ~1 inch, greens reserved
3 garlic cloves, peeled, gently smashed
3 tablespoons extra-virgin olive oil, extra to garnish
½ teaspoon sea salt
1 tablespoon baharat spice blend
1 cup plain Greek yogurt
⅓ cup preserved lemon, chopped, extra to garnish
1 tablespoon honey
¼ cup carrot greens, roughly chopped
¼ cup pine nuts

Instructions

Preheat oven to 350°.
In a large bowl, combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on the center rack. Roast for 25-30 minutes or until fork-tender and browned.
Make the sauce by combining yogurt and preserved lemon in a medium bowl. Season with salt and pepper to taste.
On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.