F A R M F R E S H O R G A N I C Carrots Sprinkled with Harissa Dried Spice + Drizzled with Cooling Cilantro Mint Yogurt Sauce.

Prepare the Carrots. Remove carrot tops, leaving about 1”-2” green at top (compost or reserve for carrot top pesto recipe). Place carrots in a dish or bowl & immerse in cold water. Soak 10 min, then with a clean scour pad, remove excess dirt (vibrant veggies without peeling). Dry completely; then lay out on a rimmed baking sheet, drizzle with plenty of extra virgin olive oil and sprinkle with harissa to taste. Toss to coast well and let marinate at least 15 minutes or longer — even better. Heat oven to 400 F.

Roast. Spread carrots in a single layer, not touching if possible. Roast 20 minutes & check. If carrots are very thin they maybe done sooner; for thicker carrots, increase roasting time and turn the pan as necessary.

Bring it all together. Remove carrots & add to a serving dish. Drizzle with cooling cilantro mint yogurt sauce & enjoy.

Add all ingredients to a food processor & blitz.

Place in airtight container such as mason jar. Store in fridge to thicken + chill while carrots roast. Use within 3 days. makes 8 0z

Bring a large cast iron skillet to medium heat. Remove any stems on the chiles then add them to the skillet.  Heat until fragrant and completely dried then remove the chiles and set aside to cool.  Add coriander & caraway seeds to the warmed skillet & toast until fragrant then remove to cool.  

Transfer chilies and seeds to :: food processor, mortar (+pestle)  or a cutting board and mince with a sharp knife. These tools will yield different textures to play around with.  Mix in dried parsley, garlic powder. Store in an airtight container.