Best Grilled Carrots With Harissa Butter Recipes

Steamed Carrots with Lemon-Soy Butter image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Peel 1 1/2 pounds carrots and cut into 1 1/2-inch chunks. Cook in 1/2 cup simmering salted water in a skillet over medium-high heat, covered, until tender and the skillet is mostly dry, 10 to 13 minutes. Uncover and stir in 2 tablespoons butter, 1 tablespoon soy sauce and 1/2 teaspoon grated lemon zest until glazed; season with salt and pepper. Sprinkle with chopped chives.

Harissa Carrots and Ranch image

Provided by Molly Yeh

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds medium rainbow carrots, halved lengthwise
1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
1/4 cup maple syrup
2 tablespoons harissa paste
2 teaspoons ground cumin
2 cloves garlic, grated with a fine zester
Zest of 1 lemon
Freshly ground black pepper
1/4 cup ranch dressing
1/4 cup roasted and salted pistachios, coarsely chopped
Flaky salt, for sprinkling

Steps:

Preheat a grill or grill pan over medium heat. (See Cook's Note.)
Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!