Appetizers and Snacks

Roasted Carrots
  • Complexity: Medium
  • Srv: 4
  • Total Time: 20 min
  • By: Lulu's

Carrot Chips

With a carrot/potato peeler; peel off several carrot ribbons and soak in water for 10 min. Lay out ribbons onto a sheet pan and slow roast in oven at 250 degrees until dry and crispy. 

Roasted Carrots


  • 6 carrots per serving


  1. Peel & Blanch Carrots (until tender)
  2. Sauté Carrots in butter

Harissa Sauce


  • 2 Red Bell Peppers
  • 1 Tbl. dry Harissa seasoning
  • 1 tsp. Olive Oil
  • Pinch salt


  1. Roast red peppers and place in a bowl and cover with plastic wrap and let steep for 20 min. Peel skin from the pepper and deseed.
  2. Blend peppers, Harissa spice, Olive Oil.
  3. Taste and salt as needed. (If you like it spicier add more Harissa seasoning.)



  • .5 oz dried Chickpeas
  • Pinch Salt


  1. Rehydrate chickpeas in hot water until tender. Let cool overnight in a refrigerator.
  2. Toss Chickpeas with light salt and place on a sheet pan. Slow roast in oven at 250 degrees until crunchy/crisp.
  3. To Plate:  Place 3 oz. of Greek yogurt on plate with 1 tbl. Spoon of Harissa sauce on top of yogurt, place carrots over top. Garnish plate with toasted Chickpeas, Carrot Chips and chopped Mint.