Grilled Carrots with Cumin-Serrano Yogurt
Whole carrots and spring onions charred until crisp-tender and served over a cooling yogurt spiked with toasted cumin, serrano chile and lime.
🍳 Cook: 20 min
Ingredients
| 3 lb | 1.4 kg | carrots with tops, scrubbed |
| 2 bunches | spring onions or scallions, halved lengthwise | |
| 4 tbsp | 60 ml | olive oil, divided |
| — | kosher salt | |
| 1 tsp | 5 ml | cumin seeds |
| 1 | serrano chile, finely chopped | |
| 1 cup | 240 ml | plain whole-milk Greek yogurt |
| 1/4 cup | 60 ml | fresh lime juice |
| 2 tbsp | 30 ml | chopped mint |
Instructions
- Prepare a grill for medium-low heat. Toss the carrots and spring onions on a rimmed baking sheet with 2 tbsp of the oil and season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they brown too quickly, until crisp-tender, 15–20 minutes.
- Meanwhile, toast the cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool, then grind in a spice mill or with a mortar and pestle. Mix in a medium bowl with the chopped serrano, yogurt, lime juice, chopped mint and the remaining 2 tbsp oil; season with salt.
- Spoon the yogurt onto a platter and arrange the carrots and onions over the top. Finish with mint leaves and sliced chile.
- Do ahead: the yogurt can be made 2 days ahead — cover and chill.