Grilled Carrots with Cumin-Serrano Yogurt

Name: Grilled Carrots with Cumin-Serrano Yogurt
Total time: 35 min
Yield: 6 servings
Ingredients: 3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch; 2 bunches spring onions or scallions; 4 tablespoons olive oil; 1 teaspoon Kosher salt; 1 teaspoon cumin seeds; 1 whole serrano chile; 1 cup plain whole-milk Greek yogurt; ¼ cup fresh lime juice; 2 tablespoons chopped mint; 1 piece spice mill or mortar and pestle

Tender grilled carrots and spring onions served over a spicy-tangy yogurt sauce featuring toasted cumin, serrano chile, and fresh mint. This vibrant side dish combines smoky, spicy, and cool flavors.

6 servings

35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
•2 bunches spring onions or scallions
•4 tablespoons olive oil
•1 teaspoon Kosher salt
•1 teaspoon cumin seeds
•1 whole serrano chile
•1 cup plain whole-milk Greek yogurt
•¼ cup fresh lime juice
•2 tablespoons chopped mint
•1 piece spice mill or mortar and pestle

Cooking Instructions

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.
20 min
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.
10 min
3.
Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
5 min
4.
Yogurt can be made 2 days ahead. Cover and chill.