For the carrots

2 to 3 tablespoons high-heat, neutral oil

1 pound heirloom carrots, peeled and cut into obliques

1 tablespoon granulated sugar

1 tablespoon honey

2 tablespoons butter

1 teaspoon harissa paste

1/4 cup water or orange juice

Salt and pepper to taste

For the feta-yogurt sauce

1 cup plain or Greek-style yogurt

1/2 shallot, minced

1/2 teaspoon ground coriander

3 tablespoons fresh dill, mint, cilantro, rough chopped

1/2 cup feta cheese, crumbled

Lemon juice to taste

Salt and pepper to taste

directions

Heat a sauté pan over medium-high heat, and add the oil and carrots. Season with salt and pepper to taste. Cook, stirring occasionally, until the carrots start caramelizing, about 4 minutes.

2. Add the sugar, honey, butter, harissa and water or orange juice. Bring to a boil and reduce the heat to a simmer.

3. Cook, uncovered, until the liquid has evaporated, leaving a syrupy reduction. Season with additional salt and pepper if needed.

4. While the carrots are cooking, prepare the yogurt sauce. In a mixing bowl, stir together all of the sauce ingredients. Season with salt and pepper to taste.

5. To serve, spread the yogurt sauce on the bottom of a plate or platter, spoon the glazed carrots on top and sprinkle with Heirloom Greens and Crispy Chickpea Gremolata.