Tunisian Menu Recipe 2:Veggies with Harissa & Lemon Garlic Yogurt Sauce

My leftovers for lunch that were the inspiration for this series of posts

Kate, 
So now that you have made the harissa, you are going to want to use it.  I'm just learning how but I love it on eggs and veggies, especially cauliflower and carrots. The inspiration for this recipe is from the July/August edibleSEATTLE magazine and calls for grilling carrots.  I found grilling makes the carrots prettier but if you are in a hurry and or you live someplace where you aren't allowed to grill (like you do), roasting or broiling at a high temperature in your oven works just fine...and I think cauliflower is awesome - or how about a mixture of cauliflower and carrots...just cook them on separate baking sheets so that the cauliflower doesn't get over cooked.


Carrots (and/or Cauliflower)with Harissa & Lemon Garlic Yogurt 
serves 4 about 30 minutes to make

1/2 cup plain whole milk Greek yogurt
zest and juice of  1/2 lemon 
1 medium garlic clove, finely chopped
salt
6 large organic carrots; quartered and cut into about 4 inch lengths
2 tablespoons olive oil
1 tablespoon harissa

In a small bowl mix together the  yogurt, lemon zest, juice, garlic and salt to taste. Set aside.

In a bowl toss the carrots with the olive oil and season with salt.
Place the carrots on a baking sheet and roast in a 450 degree oven until tender crisp and starting to brown- about 10 minutes, turn the carrots at least once during cooking.

Transfer carrots to a bowl and mix in the harissa until the carrots are coated. Serve warm with the yogurt sauce on the side.