Grilled Carrots with Feta-Herb Sauce

FOR THE SAUCE: Process all ingredients in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Add water, 1 tablespoon at a time (up to 2 tablespoons), as needed for sauce to come together. Transfer to small bowl and set aside.

FOR THE CARROTS: Toss carrots, 1 tablespoon oil, and salt together in large bowl. Microwave carrots, covered, until pliable but firm, about 9 minutes, shaking bowl to redistribute every 3 minutes. Transfer carrots to rimmed baking sheet (discard any juices in bowl) and toss with remaining 1 tablespoon oil; set aside while heating grill.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature around 400 degrees.)

Clean and oil cooking grate. Arrange carrots on grill perpendicular to bars. Grill (covered if using gas), turning carrots occasionally, until charred on all sides, 8 to 12 minutes. Return carrots to now-empty sheet and toss gently with garam masala and lemon juice.

Spread ⅓ cup sauce over serving platter. Arrange carrots on top of sauce. Sprinkle with pistachios and mint. Serve warm or at room temperature, passing remaining sauce separately.