Everyone needs a favorite side dish. Mine, and soon yours, is grilled carrots with cumin yogurt.
This dish is to die for. And you know it must be fabulous because who on earth says that about carrots? I love grilled carrots with cumin yogurt as an appetizer or a side dish. They’re so savory, crunchy, and delicious. The best part about it besides the flavors is that it’s incredibly easy and fast to make.
Whether you need a side dish for a midweek dinner or a side for Thanksgiving dinner. These grilled carrots with cumin yogurt are right for you.
Now would be where I tell you about tips and techniques. But it’s a fucking carrot and you’re a grown ass human. I have faith that you can figure it out. What I really want to talk about is Chef’s Club cooking videos. Have you seen these abominations on Instagram? Jesus H. Christ. I just watched this video of chunky ranch being splooged onto a 10 lbs burger patty. And to jazz it up there was a random hibachi style onion volcano and 10 lbs of cheese in the burger. Just why? Why not you say? Because this monster shouldn’t exist. Some things really are against God’s plan! This and Ivanka Trump’s chiclet teeth are two of those things. But I do like the idea of throwing in a random hibachi style onion volcano into nightly meals. Think of the entertainment factor. Will she have eyebrows tomorrow? Will she burn down the house this time? Did she just drink all the vodka and eat the onions? Who knows! The other problem with talking to people that are equally twisted is throwing out words like splooge. The conversation went from food to the perils of helicoptering and elbow crack sweat. The perils are real people! Stay safe!
Need more dinner sides or sploogy goodness in your face? Well I can only help you with one of those – Check out Chef’s Club today. Wait that’s not right. Fenugreek Hassleback’s is what I meant.
Grilled Carrots with Cumin YogurtCourse: Side DishesCuisine: Indian Fusion, Punjabi Fusion, AmericanDifficulty: Easy
2 bunches mini carrots
1 bunches spring onions or scallions, tops trimmed, halved lengthwise
4 tablespoons olive oil, divided
Salt, to taste
1 tbsp cumin, toasted
1 cup plain whole-milk Greek yogurt
2 Serrano peppers, finely chopped
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus leaves for serving
- Prepare a grill for medium heat.
- Roast cumin in small skillet, tossing often, until slightly dark brown and fragrant, approximately 2 minutes.
- Grind the cumin.
- In a medium bowl, whisk yogurt till smooth.
- Mix in cumin, serranos, lime juice, and cilantro.
- Salt, to taste.
- Toss carrots and spring onions with 2 tbsp oil and season with salt.
- Grill until tender but still crisp. Approximately 5-10 minutes.
- Place the carrots and onions on a serving tray. Drizzle the yogurt on top. Then drizzle remaining olive oil and serve.
- Swap yogurt for vegan friendly yogurt for a vegan offering.