• 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

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.