Step 1

For the spice rub, whisk together the paprika, mustard, cumin, fennel, brown sugar, salt, and pepper in a small bowl until combined. Set aside.

Step 2

For the carrots, start by blanching: Bring a large pot of heavily salted water to a boil. Set up a bowl of heavily salted ice water. Blanch the carrots in the boiling water until slightly al dente (still have crunch, about 3 minutes depending upon their size), then plunge them immediately into the ice water for 2 minutes. Drain well and pat dry.

Step 3

Place carrots in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add 2 teaspoons of spice rub and toss to coat. For a more robust spice, add another teaspoon of spice rub and toss to coat again

Step 4

Heat a few tablespoons of oil in a cast iron skillet over medium heat until the oil shimmers.  Add the carrots and cook until lightly charred on all sides, about 3 minutes per side.

Step 5

While carrots are cooking, add the yogurt, harissa, half of the parsley, thyme, and lemon zest in a small bowl and season with salt and pepper, lightly marbling them to combine.

Step 6

To serve, place the harissa yogurt down on the platter. Transfer the carrots to the platter and top with a drizzle of olive oil, the rest of the parsley, and mint if so desired.