> 2 lbs medium carrots
> 2 tbsp olive oil
> 1/2 cup plain nonfat yogurt (not Greek)
> 2 tsp harissa paste
> 2 tsp lemon juice
> 1/4 cup sliced almonds, toasted
> 2 tbsp chopped parsley
Set grill or grill pan to medium. Halve the carrots lengthwise and toss with the oil. Season with salt and pepper. Place carrots on grill. Cover and cook 7–8 min., until tender, turning occasionally.
Meanwhile, in a medium bowl, stir together the yogurt, harissa, and lemon juice. Season with salt to taste. Spread in thin layer on a platter.
Arrange grilled carrots on top of yogurt sauce. Sprinkle with the almonds and parsley.