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Grilled Carrots with Cumin-Serrano Yogurt

Name: Grilled Carrots with Cumin-Serrano Yogurt
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

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Ingredients

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directions

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.
Yogurt can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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