Grilled Carrots with Feta Yogurt

Carrots are a great vegetable for grilling — they're big enough not to fall through the grates, they take smoke and char very well, and they take a little bit of time to cook, so you don't have to stand around a hot grill. I love these carrots served room temperature, and the Feta Yogurt makes it dressy enough for a dinner party. Yields 4 servings.


  • 2 bunches of medium-thickness carrots, all under ½-inch thick
  • 2 tablespoons extra virgin olive oil
  • Flake sea salt & ground black pepper
  • 4 ounces feta cheese
  • 6 ounces plain Greek yogurt
  • 2 sprigs rosemary
  • Half of a lemon


  1. Trim the carrot greens to within a quarter inch of the top, then scrub well to clean. Pat dry and arrange in a single layer on a plate.
  2. Pour over the olive oil and a big pinch of the flake sea salt and black pepper; toss to coat.
  3. Arrange perpendicular to the grates on the grill and grill for 10 to 12 minutes until charred but not blackened. Flip and cook another 8 to 10 minutes.
  4. Meanwhile, make the Feta Yogurt by blending the feta, yogurt, rosemary, juice of half of a lemon, and a small pinch of salt in a food processor until mostly smooth. Stir in more lemon juice if necessary, it should be pourable but not thin.
  5. When the carrots are done, return to the plate with the olive oil and toss to coat.
  6. Serve with the Feta Yogurt, a drizzle of pomegranate molasses, and garnish with a handful of cilantro leaves.