Name: Spice-Crusted Carrots with Harissa Yogurt
Yield: 4 Servings
Ingredients: 2 pounds small carrots with tops, scrubbed, tops trimmed to ½”; Kosher salt; 1 tablespoon sugar; 1 teaspoon English mustard powder; 1 teaspoon hot smoked Spanish paprika; 1 teaspoon ground cumin; ½ teaspoon ground coriander or fennel; 4 tablespoons vegetable oil, divided; Freshly ground black pepper; ½ cup plain Greek yogurt; 1 tablespoon harissa paste; 2 teaspoons chopped fresh thyme, plus more; ½ teaspoon finely grated lemon zest, plus more; Lemon wedges (for serving)

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Peden + Munk

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

Recipe notes