Outdoor Grilling
Grilled Carrots With Yogurt Sauce
Grilled Carrots With Yogurt Sauce
6
Grilling carrots brings out a wonderful smokiness. High heat allows the carrots to remain crunchy while developing a balance between natural sweet and bold char flavors. Yogurt sauce adds an herbaceous lemony pop.
Ingredients
- 1 bunch fresh carrots
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Yogurt Sauce:
- 1 cup greek yogurt
- 1 lemon, juiced and zested
- 1 teaspoon chopped herbs (dill and chives preferably)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Preparation
- Trim leafy greens off carrots and scrub clean. I prefer not to peel my carrots unless there is a lot of dirt in the crevasses.
- Large carrots can be split in half lengthwise using a chef knife.
- Once cleaned, lay carrots on sheet pan lined with paper towels to dry.
- Preheat grill on high for 5 minutes.
- While grill preheats, in a small bowl combine yogurt, lemon juice, herbs, salt, and pepper and whisk to combine. Keep yogurt sauce refrigerated.
- Remove paper towels (sop up any wet spots), drizzle carrots with oil, and season with salt and pepper.
- Lower heat to medium-high and lay carrots across the grates.
- Close grill lid and cook for 2-3 minutes.
- Using tongs, turn carrots and set grill to low, cook an additional 5-7 minutes until carrots are slightly softened and bend.
- Remove carrots and serve on a platter. Drizzle with yogurt sauce and a little extra-virgin olive oil.
