Grilled Carrots with Cumin-Serrano Yoghurt

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant dish of grilled carrots with cumin-serrano yoghurt offers a sophisticated twist on roasted root vegetables. By grilling the carrots alongside spring onions, you achieve a wonderful smoky char that perfectly complements their natural sweetness. It is a visually stunning side dish that brings a fresh, modern feel to a seasonal menu, making it an excellent choice for outdoor dining or a healthy midweek meal.

As part of a balanced nutrition plan, this recipe focuses on whole ingredients and bold flavours. The cooling Greek yoghurt base is spiked with zingy lime, fresh mint, and a gentle heat from the serrano chilli, providing a creamy contrast to the tender vegetables. High in fibre and rich in antioxidants, these carrots are as nutritious as they are delicious. Serve them as a light vegetarian main or alongside grilled proteins for a complete, wholesome feast.

Ingredients for Grilled Carrots with Cumin-Serrano Yoghurt

1.4kg carrots with tops, scrubbed, tops trimmed to 1 inch
2 bunches spring onions or spring onions, tops trimmed, halved lengthwise
4 cucchiai di olio d'oliva, divisi
Sale kosher
1 cucchiaino di semi di cumino
1 serrano chilli, finely chopped, plus more sliced for serving
240ml yogurt greco intero naturale
1/4 tazza di succo di lime fresco
2 tablespoons chopped mint, plus leaves for serving
Un macinino per spezie o un mortaio e pestello

How to make Grilled Carrots with Cumin-Serrano Yoghurt

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.

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, yoghurt, lime juice, chopped mint, and remaining 2 tablespoons oil; season with salt.

Spoon yoghurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chilli.

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.