Grilled Carrots with Harissa Yogurt

Grilling season is upon us, peeps! I just spent the most glorious (and exhausting) two and a half weeks on the East coast for two weddings, a bachelorette party, and work projects in between. During that short time, the weather went from freezing cold to gloriously hot and sunny. It got me pretty excited to get home to Carmel for some summertime grilling. I am a year-round griller, but my love for grilling definitely picks up during the summer months. 

Before all of the best summer produce starts to come in (corn!!!!!), I love grilling spring crops like heirloom carrots. When parboiled and finished on the grill, carrots become so sweet and tender on the inside, and perfectly charred on the outside. I love roasting carrots all winter, but in the spring and summertime, grilling them is my go-to method. They’re so inexpensive and require just a simple sauce, maybe a bit of dairy, and something crunchy like a nut or breadcrumb to make a perfect side dish. 

This recipe for Grilled Carrots with Harissa Yogurt, Sprouts and Pepitas couldn’t be easier to throw together, and hits all of the notes for a great dish – crunchy (nuts), fatty (the yogurt), fresh, (the sprouts) and tender (the carrots). The variety of tastes and textures makes for a really impressive dish that can be ready in less than 20 minutes. 

Throw some chicken on the grill alongside the carrots and you’ve got dinner!

Grilled Carrots with Harissa Yogurt, Sprouts, and Pepitas

Ingredients

• 2 pounds heirloom carrots, scrubbed clean
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
•  1/2 cup plain yogurt
• 1 tbsp lemon juice  
• 1 tbsp Harissa
• pinch of salt
•  1/2 cup sprouts
• 2 tbsp toasted pepitas  

Instructions

• Bring a large pot of salted water to a boil. Add the carots and boil for 5 to 8 minutes, until fork tender. How long they need to boil depends on how large they are. 
• Drain carrots and pat dry with a clean paper towel. Toss with oil, salt and pepper. 
• When you’re ready to grill, preheat an outdoor grill or grill plan to medium-high heat. Grill carrots until charred on all sides, 5 to 7 minutes total.  
• Transfer carrots to a serving platter.  
• Stir yogurt, lemon juice, and salt together until combined.  
• Scatter pepitas over the carrots. Scatter sprouts over top, or serve alongside as seen here. Serve with harissa yogurt. 
• Enjoy immediately, or at room temperature. 

• 2 pounds heirloom carrots, scrubbed clean
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
•  1/2 cup plain yogurt
• 1 tbsp lemon juice  
• 1 tbsp Harissa
• pinch of salt
•  1/2 cup sprouts
• 2 tbsp toasted pepitas  

Author: Caroline Chambers