- Grilled Carrots With Cumin-Serrano Yogurt
Carrots for dinner may not seem like a complete meal, but with the added nutrients and protein from the yogurt sauce it is sure to satisfy.
You can always add a lean protein to the side, especially if you have a husband that is going to poke around the plate with his fork looking for the meat.
Be cautious when grilling carrots, because despite their firm texture they burn quite easily. Place them away from directly under the flame, and you should have no problems.
You will need, according to Bon Appétit:
- 3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
- 2 bunches spring onions or scallions, tops trimmed, halved lengthwise
- 4 tablespoons olive oil, divided
- Kosher salt
- 1 teaspoon cumin seeds
- 1 serrano chile, finely chopped, plus more sliced for serving
- 1 cup plain whole-milk Greek yogurt
- ¼ cup fresh lime juice
- 2 tablespoons chopped mint, plus leaves for serving
Preheat the grill on medium to low heat. Place the carrots and onions on a baking sheet with a rim so you can toss them in the olive oil and salt.
Put the oiled vegetables on the grill and close the lid, moving them around as necessary to prevent them from burning.
Toast the cumin until aromatic in a dry skillet for a couple of minutes. Grind the cumin when finished with a mill or mortar and pestle.
Mix cumin with the Serrano, yogurt, lime juice, mint, and 2 tbsp oil. Add salt to taste.
Grilling the carrots gives them a unique taste that will surprise you. The whole dish comes together in a colorful blast of flavors.