- Side
- Middle Eastern
- Stovetop
- Grill
- Food processor
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the carrots
- 2 lb
medium carrots, peeled, tops trimmed to 1 inch
- 1 tbsp
kosher salt, for the cooking water
- 1 tbsp
olive oil
For the honey-harissa butter
- 3 tbsp
unsalted butter
the rest in step 3, 1 1/2 tbsp in step 5, 1 1/2 tbsp in step 6
- 2 tbsp
honey
the rest in step 3, 1 tbsp in step 5, 1 tbsp in step 6
- 2 tbsp
harissa paste
the rest in step 3, 1 tbsp in step 5, 1 tbsp in step 6
- 1 tbsp
lemon juice, freshly squeezed
- 1/2 tsp
ground cumin
- 1/4 tsp
salt
For the whipped feta
- 8 oz
feta cheese, drained, crumbled
- 1/2 cup
plain Greek yogurt
- 2 tbsp
olive oil
- 1 tbsp
lemon juice, freshly squeezed
To serve
- 1/3 cup
fresh cilantro leaves, roughly chopped
- 2 tbsp
pistachios, chopped (optional)
flaky sea salt, to taste
- Vegetarian
- Gluten-free
Contains milk (unsalted butter, feta cheese, plain Greek yogurt) and tree nuts (pistachios).
Worked out from the ingredients.
Steps
- Step 1
Bring a large pot of water to a boil and add the 1 tbsp kosher salt. Add the carrots and cook until a knife slides into the thickest part with a little resistance, 6–8 minutes. Drain and spread on a towel to dry.
12 min
- 2 lb medium carrots
- 1 tbsp kosher salt, for the cooking water
- Step 2
While the carrots cook, make the whipped feta: blend the feta, Greek yogurt, 2 tbsp olive oil and 1 tbsp lemon juice in a food processor until smooth and fluffy, about 1 minute, scraping down the sides once. Add 1–2 tbsp water if it is too thick to spread. Set aside.
5 min
- 8 oz feta cheese
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Step 3
Melt the butter in a small saucepan over medium-low heat. Stir in the honey, harissa, 1 tbsp lemon juice, cumin and 1/4 tsp salt. Warm for 1 minute, then take off the heat.
3 min
- the rest of the unsalted butter
- the rest of the honey
- the rest of the harissa paste
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp salt
- Step 4
Heat a grill to medium-high (about 450°F). Toss the dry carrots with the 1 tbsp olive oil. Grill, turning every couple of minutes, until well charred in spots and tender all the way through, 8–10 minutes.
10 min · 450°F
- 2 lb medium carrots
- 1 tbsp olive oil
- Step 5
In the last 2 minutes, brush the carrots generously with about half the honey-harissa butter, turning once, until glazed and sticky. Watch closely so the honey does not burn.
2 min
- 1 1/2 tbsp unsalted butter
- 1 tbsp honey
- 1 tbsp harissa paste
- Step 6
Spread the whipped feta over a serving platter. Pile the carrots on top, drizzle with the remaining honey-harissa butter, and scatter with cilantro, pistachios and flaky salt.
5 min
- 1 1/2 tbsp unsalted butter
- 1 tbsp honey
- 1 tbsp harissa paste
- 1/3 cup fresh cilantro leaves
- 2 tbsp pistachios
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026