Grilled Carrots

Ingredients

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

Directions

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.