Grilled Carrots with Cumin-Serrano Yogurt
Tender grilled carrots and spring onions served over a spicy-tangy yogurt sauce featuring toasted cumin, serrano chile, and fresh mint. This vibrant side dish combines smoky, spicy, and cool flavors.
Ingredients
- •3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
- •2 bunches spring onions or scallions
- •4 tablespoons olive oil
- •1 teaspoon Kosher salt
- •1 teaspoon cumin seeds
- •1 whole serrano chile
- •1 cup plain whole-milk Greek yogurt
- •¼ cup fresh lime juice
- •2 tablespoons chopped mint
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
20 min
- 2.
Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
10 min
- 3.
Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
5 min
- 4.
Yogurt can be made 2 days ahead. Cover and chill.