Name: Harissa Roasted Carrots With Tzatziki Dip
Ingredients: 1 bunch carrots with tops; 4 tbsp Harissa paste ( (Trader Joe's or similar)); 1 tsp agave; 1 tsp salt; 2 cloves minced garlic; 1 tsp lemon zest; 1 cup cashews (, soaked overnight); ⅓ English cucumber (, roughly chopped); ½ cup water; 1 tbsp olive oil; 3 tbsp lemon juice; 1 tbsp mint (, finely chopped); White Grenache

Harissa Roasted Carrots With Tzatziki Dip

Servings

Ingredients

1 bunch carrots with tops

4 tbsp Harissa paste (Trader Joe's or similar)

1 tsp agave

1 tsp salt

2 cloves minced garlic

1 tsp lemon zest

Tzatziki

1 cup cashews, soaked overnight

⅓ English cucumber, roughly chopped

½ cup water

1 tbsp olive oil

3 tbsp lemon juice

1 tbsp mint, finely chopped

Wine Pairing

White Grenache

Instructions

PREHEAT oven to 450°F.

TRIM carrot tops leaving 1-inch of stem. Wash carrots. Discard tops.

WHISK garlic, oil, agave, harissa. Toss with carrots and season with salt. Roast, tossing occasionally, until carrots are tender and are begin to caramelize (30 - 45 mins).

PLACE all ingredients except mint and water in high powered blender.

ADD ¼ cup water. Turn blender on. Slowly add more water until the blender in able to run smoothly.

BLEND until completely smooth. Transfer into a container and stir in mint.

PLATE carrots and garnish with lemon zest.