Grilled Carrots with Cumin-Serrano Yogurt
Grilled Carrots with Cumin-Serrano Yogurt is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare a grill for medium-low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
Yogurt can be made 2 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.