Grilled Serrano Carrots


  • 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

Cooking Instructions

Step 1: Prepare a grill for medium-low heat.  Toss carrots and spring onions on a rimmed baking sheet with 2 tablespoons 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.

Step 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 copped serrano, yogurt, lime juice, chopped mint, and remaining 2 tablespoons oil; season with salt.

Step 3: Spoon yogurt onto a platter; arrange carrots and onions over.  Top with mint leaves and sliced chile.

Do Ahead: Yogurt can be made 2 days ahead.  Cover and chill.

Enjoy this spicy & savory dish from BonAppetit!