Recipes
Grilled Carrots with Cumin-Serrano Yogurt
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Grilled Carrots with Cumin-Serrano Yogurt
By Alison Carroll
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Ingredients
- 8 servings
- 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
SPECIAL EQUIPMENT
- A spice mill or mortar and pestle
Recipe
- 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.
- 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.
- Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
- Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.
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Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2023 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
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Meet Alison Carroll
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