Barbecue Carrots with Yogurt and Pecans Recipe | Bon Appétit
Summary
recipes March 2016 Barbecue Carrots with Yogurt and Pecans Photography by Alex Lau February 16, 2016 4.7 ( 3 ) Alex Lau Arrow Jump To Recipe Print Parboiling the carrots before you grill them ensures ...
🍳 Recipe Information
Barbecue Carrots with Yogurt and Pecans
Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.
Ingredients:
- 3 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon celery salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon kosher salt, plus more
- 1 teaspoon freshly ground black pepper, plus more
- 1 pound small carrots, scrubbed, halved lengthwise
- 3 tablespoons olive oil
- ⅓ cup pecans
- ½ cup plain Greek yogurt
- 2 tablespoons buttermilk
- 1 tablespoon chopped dill
- 2 teaspoons fresh lemon juice, plus more for serving
Instructions:
- Combine brown sugar, paprika, cumin, celery salt, granulated garlic, onion powder, cayenne, 1 Tbsp. salt, and 1 tsp. black pepper in a small bowl.
- Cook carrots in a large pot of boiling, generously salted water until crisp-tender, about 4 minutes. Drain; transfer carrots to a medium bowl. Add oil and spice mixture and rub carrots to coat. Let sit at room temperature 1–3 hours.
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool, then coarsely chop.
- Meanwhile, mix yogurt, buttermilk, dill, and 2 tsp. lemon juice in a small bowl; season dressing with salt and pepper.
- Prepare a grill for medium-high heat. (Or, you can use a grill pan over medium-high.) Grill carrots, cut side down, until they are lightly charred and sugar begins to caramelize and bubble, about 3 minutes.
- Arrange carrots on a platter, drizzle with dressing and more lemon juice, and top with pecans.
- Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Notes
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"1 teaspoon freshly ground black pepper, plus more",
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