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.