Grilled Carrots with Feta-Herb Sauce
By Matthew FairmanPublished on March 5, 2024
Time
1¼ hours
Yield
Serves 4
Ingredients
SAUCE
4 ounces feta cheese, crumbled (1 cup)1⁄4 cup plain whole-milk yogurt 1⁄4 cup fresh parsley leaves 1⁄4 cup fresh mint leaves 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 large garlic clove, smashed and peeled1 teaspoon honey 1⁄4 teaspoon pepperCARROTS
2 pounds carrots, peeled2 tablespoons extra-virgin olive oil, divided1 teaspoon table salt 2 teaspoons garam masala 2 teaspoons lemon juice 1⁄4 cup shelled pistachios, toasted and chopped coarse2 tablespoons torn fresh mintBefore You Begin
Look for carrots that are 1 to 1½ inches in diameter at the larger end. Smaller carrots may need to be cooked for a slightly shorter time. Larger carrots can be halved lengthwise to work with this recipe.
Instructions
- Process all ingredients in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Add water, 1 tablespoon at a time (up to 2 tablespoons), as needed for sauce to come together. Transfer to small bowl and set aside.
- Toss carrots, 1 tablespoon oil, and salt together in large bowl. Microwave carrots, covered, until pliable but firm, about 9 minutes, shaking bowl to redistribute every 3 minutes. Transfer carrots to rimmed baking sheet (discard any juices in bowl) and toss with remaining 1 tablespoon oil; set aside while heating grill.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)
- Clean and oil cooking grate. Arrange carrots on grill perpendicular to bars. Grill (covered if using gas), turning carrots occasionally, until charred on all sides, 8 to 12 minutes. Return carrots to now-empty sheet and toss gently with garam masala and lemon juice.
- Spread ⅓ cup sauce over serving platter. Arrange carrots on top of sauce. Sprinkle with pistachios and mint. Serve warm or at room temperature, passing remaining sauce separately.
for the sauce
for the carrots
Time
1¼ hoursYield
Serves 4Ingredients
SAUCE
CARROTS
Test Kitchen Techniques
Ingredients
SAUCE
CARROTS
Test Kitchen Techniques
Ingredients
SAUCE
CARROTS
Test Kitchen Techniques
Why This Recipe Works
Grilling carrots gives them an enchanting smokiness and crispy char. Leaving them whole makes them extraordinarily easy to maneuver on the grill. To ensure that the carrots' exteriors didn't burn on the high heat of the grill before the interiors were perfectly tender and creamy, we jump-started the carrots in the microwave, partially cooking them before transferring them to the fire. Since the garam masala can burn quickly and turn bitter, we waited until after grilling the carrots to toss them with the complex blend of warm spices. Finally, we whipped up a quick and easy sauce in the blender with rich, briny feta; creamy yogurt; fresh herbs; olive oil; lemon; and a bit of fresh garlic, making these chargrilled beauties unforgettable. Want more? Read the full story.
Before You Begin
Look for carrots that are 1 to 1½ inches in diameter at the larger end. Smaller carrots may need to be cooked for a slightly shorter time. Larger carrots can be halved lengthwise to work with this recipe.
Instructions
- Process all ingredients in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Add water, 1 tablespoon at a time (up to 2 tablespoons), as needed for sauce to come together. Transfer to small bowl and set aside.
- Toss carrots, 1 tablespoon oil, and salt together in large bowl. Microwave carrots, covered, until pliable but firm, about 9 minutes, shaking bowl to redistribute every 3 minutes. Transfer carrots to rimmed baking sheet (discard any juices in bowl) and toss with remaining 1 tablespoon oil; set aside while heating grill.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)
- Clean and oil cooking grate. Arrange carrots on grill perpendicular to bars. Grill (covered if using gas), turning carrots occasionally, until charred on all sides, 8 to 12 minutes. Return carrots to now-empty sheet and toss gently with garam masala and lemon juice.
- Spread ⅓ cup sauce over serving platter. Arrange carrots on top of sauce. Sprinkle with pistachios and mint. Serve warm or at room temperature, passing remaining sauce separately.
for the sauce
for the carrots
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