The sugar in the spice rub can burn if cooked too long, so watch these closely.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
Step 2
Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
Step 3
Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.
Step 4
Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
Step 5
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
Step 6
DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.
Recipe notes
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