Best 3 Grilled Carrots With Cumin Serrano Yogurt Recipes
**Grilled Carrots with Cumin, Serrano, and Yogurt: A Symphony of Sweet, Savory, and Spicy Flavors**
Embark on a culinary journey with our grilled carrots, a tantalizing dish that blends sweet, savory, and spicy notes in perfect harmony. These charred carrots are infused with earthy cumin, fiery serrano peppers, and a cooling yogurt sauce, creating a symphony of flavors that will delight your palate. This vibrant recipe is complemented by two additional variations: a refreshing carrot salad with zingy lime dressing and a comforting carrot soup with roasted garlic and ginger. Whether you're craving a vibrant side dish, a light and tangy salad, or a warm and savory soup, these carrot recipes offer a versatile and flavorful experience that will elevate your meals.
CUMIN-ROASTED CARROTS WITH GREEK YOGURT
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 Servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
- 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
- Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
- Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
- In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
- Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
- Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
- Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
Tips:
- Choose the right carrots: Look for fresh, firm carrots with smooth skin and no blemishes. Smaller carrots are more tender and cook faster.
- Trim the carrots: Cut off the tops and bottoms of the carrots, and peel them if desired. You can also cut them into smaller pieces, such as quarters or halves, for faster cooking.
- Season the carrots: Before grilling, toss the carrots with olive oil, salt, and pepper. You can also add other seasonings, such as cumin, coriander, or paprika.
- Grill the carrots: Heat your grill to medium-high heat. Grill the carrots for 5-7 minutes per side, or until they are tender and slightly charred.
- Make the cumin-serrano yogurt: While the carrots are grilling, make the cumin-serrano yogurt. Combine yogurt, cumin, serrano pepper, lemon juice, and cilantro in a bowl. Season with salt and pepper to taste.
- Serve the carrots: Transfer the grilled carrots to a serving platter and drizzle with the cumin-serrano yogurt. Serve immediately.
Conclusion:
Grilled carrots with cumin-serrano yogurt is a delicious and healthy side dish that is perfect for summer grilling. The carrots are tender and slightly charred, and the yogurt sauce is creamy and flavorful. This dish is also a good source of vitamins A and C, and it is low in calories and fat.
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