Grilled Carrots With Avocado and Mint
Sweet grilled carrots are paired with creamy avocado and fresh mint, dressed in a fragrant cumin-ginger dressing with a hint of serrano chile. This beautiful side dish combines warm, cool, and spicy elements for a perfectly balanced plate.
Ingredients
- •1 tsp cumin seeds
- •3 Tbsp fresh lemon juice
- •2 tsp honey
- •¼ cup extra-virgin olive oil
- •1 whole serrano chile
- •1 piece ginger
- •to taste Kosher salt
- •1½ lb carrots
- •2 whole avocados
- •½ cup mint leaves
Cooking Instructions
- 1.
Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
5 min
- 2.
Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in 1/4 cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
10 min
- 3.
Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
18 min
- 4.
Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.
5 min