Recipes
Grilled Carrots with Cumin-Serrano Yogurt

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

  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.
  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.
  3. Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
  4. Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.
Olive Oil
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. Hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
Meet Alison Carroll

Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.

Explore More Recipes

Salmoriglio Mushroom Salad

Salmoriglio Mushroom Salad

by Brooks Reitz
Bamboo Shoot Rice (Takenoko Okowa)

Bamboo Shoot Rice (Takenoko Okowa)

by Sylvan Brackett
With the addition of the mochi rice, this becomes an okowa, a special occasion rice dish. There are many versions of okowa [which are] thought to bring good luck on New Year’s Day and for weddings and other happy celebrations. I think the start of bamboo season is cause enough for celebration and reason enough to make this special dish.
Fritto Misto & Aioli

Fritto Misto & Aioli

by Marjory Sweet
Olive Oil Martini

Olive Oil Martini

by Olivia Muniak
If you’re going to go through the trouble of making an Olive Oil Martini (which I think you should) be sure to have a party planned just around this cocktail, because now you are the mixologist in your friend group.
Meyer Lemon Risotto

Meyer Lemon Risotto

by Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette

Garlicky Tomato Galette

by Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.