Harissa Roasted Carrots with White Beans and Dill
 
 
Sweet and spicy harissa roasted carrots served with stewy dill-infused white beans - a hearty and comforting meal.
Yield: 4 servings
Ingredients
For the carrots
  • 1.5 lb slim carrots
  • 1 meyer lemon, thinly sliced
  • juice of ½ lemon
  • 2 tbsp harissa
  • ¼ cup olive oil
  • 2 tsp cumin seeds
  • 2 garlic cloves, grated
  • 2 tsp maple syrup
  • salt, to taste
For the beans
  • 4-6 tbsp olive oil, divided
  • ½ onion, minced
  • 1 garlic clove, minced
  • 3 cups home-cooked or canned white beans*
  • ¼ cup bean broth or vegetable stock
  • salt and black pepper, to taste
  • squeeze of lemon juice
  • ¼ cup dill, minced
For the yogurt sauce
  • 1 cup greek yogurt
  • 2 tbsp olive oil
  • ¼ cup buttermilk
  • salt, to taste
Instructions
For the carrots
  1. Heat oven to 400F.
  2. In a large bowl, toss the carrots with the lemon slices, harissa, olive oil, cumin seeds, maple syrup, and lemon juice. Season to taste with salt. Spread on a baking sheet and roast for 30-35 minutes or until the carrots are tender.
For the beans
  1. Heat 2 tbsp of olive oil in a saucepan over medium heat. Add the onion and garlic. Cook until golden, about 5-7 minutes. Stir in the beans, broth, and salt to taste. Simmer for 4-5 minutes, or until thickened. Stir in the olive oil and lemon juice, along with the dill.
For the yogurt sauce
  1. In a bowl, whisk together the yogurt, olive oil, and buttermilk. Season to taste with salt.
To serve
  1. Divide the beans among serving bowls. Top with the carrots and lemon slices along with a dollop of the yogurt sauce.
Notes
Adapted very slightly from Diana Henry's Simple.
*I used Rancho Gordo cassoulet beans that I soaked overnight, then pressure cooked with salt and two bay leaves for 5 minutes with natural pressure release.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/02/harissa-roasted-carrots-with-white-beans-and-dill.html