Charred baby carrots with harissa sauce, garnished with yogurt dollops, cilantro, and sesame seeds on a black plate.

Charred Baby Carrots with Harissa is a colorful, flavorful dish that brings the smoky sweetness of roasted carrots together with the fiery kick of harissa. Perfect as a fine dining appetizer or a vibrant side dish, this plating masterpiece is simple to prepare and visually stunning.


Ingredients

To create this refined dish, you’ll need:

  • 500g baby carrots, tops trimmed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ¼ cup harissa sauce
  • 3 tbsp plain Greek yogurt
  • Fresh cilantro leaves, for garnish
  • 1 tsp toasted sesame seeds, for garnish
  • Salt and pepper, to taste


Step 1: Prepare the Carrots

  1. Wash and peel the baby carrots. Trim the tops to keep a clean look.
  2. Toss the carrots in a bowl with olive oil, smoked paprika, salt, and pepper.


Step 2: Char the Carrots

  1. Preheat a grill pan or cast-iron skillet over medium-high heat.
  2. Place the carrots on the hot pan, turning occasionally, until they are slightly charred and tender (about 8–10 minutes).


Step 3: Plate the Dish

  1. Arrange the charred carrots in a circular pattern on a matte black ceramic plate.
  2. Drizzle harissa sauce generously over the carrots for a bold, spicy flavor.
  3. Add small dollops of Greek yogurt around the plate for a creamy, tangy contrast.


Step 4: Add Garnishes

  1. Sprinkle toasted sesame seeds over the dish for texture.
  2. Place fresh cilantro leaves around the plate to add a burst of green.


Why You’ll Love It

  • Flavorful Fusion: Smoky, spicy, and creamy flavors come together beautifully in this dish.
  • Visual Appeal: The vibrant colors make this plate stand out as a fine dining masterpiece.
  • Easy Elegance: With minimal effort, this dish looks sophisticated and tastes incredible.