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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. 
Author: Caroline Chambers