The combo of creamy Greek yogurt and tahini—a savory condiment made with sesame seeds—adds some tang to smoky, spicy carrots.


  • 2 bunches thin carrots with tops, scrubbed and trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon harissa
  • 1/4 cup plain
  • 2-percent Greek yogurt
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pistachios, toasted and finely chopped

Directions :

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

Nutrition Facts :

PER SERVING 110 calories, 6.5 g fat (1 g saturated fat), 3 g protein, 135 mg sodium, 11 g carbohydrates, 3 g fiber.

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