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

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.


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


  1. Heat 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. Place 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. Meanwhile, 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.

By The Good Housekeeping Test Kitchen