Roasted Carrots with Honey, Harissa, and Yogurt
16 oz carrots, peeled and sliced into 1/2-inch thick logs (2-3 inches in length)
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 tbsp honey
2 tbsp harissa, plus more for serving
plain greek yogurt, for serving
Preheat oven to 350 degrees Fahrenheit. Evenly spread carrot slices on a baking sheet, then drizzle with olive oil and desired amount of sea salt and pepper. Roast carrots until slightly tender, with good crunch, redistributing halfway through, about 10-15 minutes. Toss with honey and harissa, then chill or let come to room temperature. Serve with desired amount of greek yogurt. Carrots can be refrigerated in an airtight container, and will last up to five days.