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.


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


A spice mill or mortar and pestle


Step 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.

Step 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.

Step 3 Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.

Step 4 Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.

Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA 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.