Name: Grilled Carrots with Cumin-Serrano Yogurt
Yield: 8 servings
Ingredients: 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; 1/4 cup fresh lime juice; 2 tablespoons chopped mint, plus leaves for serving; A spice mill or mortar and pestle

Grilled carrots with cuminserrano yogurt.

Photo by Alex Lau

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.

Recipe notes

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