INGREDIENTS :
- 2 bunches of fine carrots with the tops, washed and trimmed
- 1 tablespoon olive oil
- 2 teaspoons of honey
- 1 teaspoon of harissa
- 1/4 cup plain
- 2% Greek yogurt
- 2 tablespoons of tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons roasted and finely chopped pistachios
Directions:
- Heat the grill to low heat. Halve large carrots lengthwise if necessary, to ensure all carrots are the same thickness. In a large bowl, whisk together the oil, honey and harissa. Add carrots and toss to coat.
- Place carrots on grill (perpendicular to grates) and grill, covered, rolling or turning halfway through cooking, until charred and tender, 10 to 12 minutes. Transfer to a dish.
- Meanwhile, in a bowl, whisk together yogurt, tahini, lemon juice, salt and pepper. Gradually drizzle with 2 tablespoons warm water, adding more if the mixture seems too thick. Drizzle over carrots and sprinkle with pistachios.
Nutritional contributions:
PER SERVING 110 calories, 6.5g fat (1g saturated fat), 3g protein, 135mg sodium, 11g carbs, 3g fiber.