Spicy-Crusted Carrots with Harissa Yogurt

(from Bon Appetite March 2014)

Sometimes Bon Appetite just hits the nail-on-the-head. This recipe is one of those times. These carrots are absolutely delicious and really easy to make.

For some reason I made them with the Chicken-pot-pie which in hindsight is curious because they are way too sophisticated for that down-home comfort food kind of thing. Nonetheless that’s what I did. This is a really good time of year to make these because the grocery stores and farmers’ markets are full of beautiful, colorful, youthful, tender carrots.

Keep some of the tops on for prettiness. So good.

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Categories: Gluten-Free, Side Dishes, Vegan, Vegetable Dishes, Vegetarian

One comment

  1. Oh Amy. I love you! I can just hear you saying: “probably Luna Garcia!”

    Comment by Victoria on April 7, 2014 at 12:02 pm

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