Grilled Carrots with Feta-Herb Sauce

americastestkitchen.com

JennG

subheading: 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 peeled

1 teaspoon honey

1⁄4 teaspoon pepper

subheading: CARROTS:

2 pounds carrots, peeled

2 tablespoons extra-virgin olive oil, divided

1 teaspoon table salt

2 teaspoons garam masala

2 teaspoons lemon juice

1⁄4 cup shelled pistachios, toasted and chopped coarse

2 tablespoons torn fresh mint

note: 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.

Directions at americastestkitchen.com

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