+
0 (0)

Vegetables

Smoke-roasted carrots with spice-scented yogurt

Smoke-roasted carrots with spice-scented yogurt
Matthew Benson

When barbecue expert Steven Raichlen began writing about live-fire cooking, most weekend warriors limited their repertoire to burgers, hot dogs and steaks. In the 20 years since his signature tome, “The Barbecue Bible,” first hit the shelves, Raichlen has noticed ... Read more

Total time: About 1 hour | Serves 6 to 8

Spice-scented yogurt

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup plain Greek-style yogurt
  • ½ to 1 teaspoon hot red pepper flakes
  • ½ teaspoon finely grated lemon or lime zest
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt (sea or kosher) and freshly ground black pepper

Step 1Heat a dry cast iron skillet over medium-high heat. Add the cumin and coriander seeds and roast until fragrant and lightly browned, about 1 minute, stirring with a wooden spoon. Lightly crush the roasted spices with a pestle or the back of a smaller frying pan to crack the coriander seeds.

Step 2In a bowl, combine the yogurt and stir in the toasted spices, pepper flakes, lemon zest, olive oil and salt and pepper to taste. The yogurt should be highly seasoned.

smoke-roasted carrots and assembly

  • 2 pounds medium-size whole carrots, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil, more if needed
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • Prepared spice-scented yogurt
  • 1 to 2 teaspoons fresh thyme for serving

Step 1Set up your grill for indirect grilling and heat to medium-high.

Step 2In a large disposable aluminum foil pan, arrange the carrots in a single layer. Drizzle with olive oil and season generously with salt and pepper.

Step 3Place the carrots in the foil pan on the grill grate away from direct heat. Add wood chunks or chips to the coals. Close the grill lid.

Step 4Smoke-roast the carrots until almost tender, 30 to 40 minutes. Move the carrots (still in the pan) directly over the fire and grill until the exteriors are darkly browned and crusty, 5 to 10 minutes, turning with tongs to ensure even browning.

Step 5Arrange the carrots on a platter or plates. Spoon the spice-scented yogurt over them and sprinkle with thyme.

Note: Adapted from a recipe in “Project Fire” by Steven Raichlen.

HAVE YOU TRIED


Brown sugar kitchen’s cornmeal waffles with apple cider syrup
Brown sugar kitchen’s cornmeal waffles with apple ci...

Strozzapreti or trenette with pesto, green beans and potatoes
Strozzapreti or trenette with pesto, green beans and...

Clementine apricot-ginger scones
Clementine apricot-ginger scones

Five-Spice Chicken
Five-Spice Chicken

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Glazed vegetable melange
Sugar snap peas steamed in lettuce leaves
Butternut squash with sweet spices
Springtime Peas