Grilled Carrots

Name: Grilled Carrots
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 bunches thin carrots with tops, scrubbed and trimmed; 1 tbsp. olive oil; 2 tsp. honey; 1 tsp. harissa paste; 1/4 c. plain 2% Greek yogurt; 2 tbsp. tahini; 2 tbsp. fresh lemon juice; Kosher salt and pepper; 2 tbsp. pistachios, toasted and finely chopped

Yum! These grilled root veg are our new favorite way to get our five-a-day.

By The Good Housekeeping Test KitchenPublished: Apr 1, 2020

Mike Garten

Yields:

6 serving(s)

Total Time:

25 mins

Jump to recipe

Carrots tossed with spicy harissa paste and a drizzle of honey, then charred until caramelized and tender, make the perfect sweet and smoky complement to any main dish. Served with cool, creamy yogurt and toasted pistachios, it’s a lovely, light side dish.

Advertisement - Continue Reading Below

Ingredients

2
bunches thin carrots with tops, scrubbed and trimmed
1 Tbsp.
olive oil
2 tsp.
honey
1 tsp.
harissa paste
1/4 cup
plain 2% Greek yogurt
2 Tbsp.
tahini
2 Tbsp.
fresh lemon juice
Kosher salt and pepper
2 Tbsp.
pistachios, toasted and finely chopped

Directions

1. Step 1Heat grill to low. Halve any large carrots lengthwise if needed to ensure that all carrots are of similar width. In large bowl, whisk together oil, honey, and harissa. Add carrots and toss to coat.
2. Step 2Place carrots on grill (perpendicular to grates) and grill, covered, rolling or turning carrots halfway through, until charred and tender, 10 to 12 minutes. Transfer to platter.
3. Step 3Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice, and 1/4 teaspoon each salt and pepper. Gradually drizzle in 2 tablespoons warm water, adding more if mixture seems too thick. Drizzle over carrots and sprinkle with pistachios.