Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Recipe information
Yield
8 servings
Ingredients
3
2
4
1
1
1
¼
2
Special Equipment
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.