Grilled Carrots


For Carrots:

  • 1 lb. small carrots, peeled (halved if medium)
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For Carrot Top Chimichurri:

  • 1/4 c. carrot tops, washed and finely chopped
  • 1 garlic clove, grated or minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. red wine vinegar

For Serving:

  • 1/2 c. whole milk ricotta
  • 1 tbsp. chopped roasted pistachios


  1. Heat grill or grill pan on low until very hot, about 5 minutes. Toss carrots in olive oil and season with salt and pepper. Place carrots on grill and cook, covered, turning occasionally, until fork-tender and lightly charred, about 25 to 30 minutes.
  2. Combine all chimichurri ingredients in a medium bowl and stir to combine.
  3. Spread ricotta in the center of a serving dish until it is about ¼” thick. Top with grilled carrots, chimichurri, and a sprinkle of pistachios.

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