Cooking for 4 people
Ingredients
- 1 pound
small carrots, peeled and cleaned
- 1/3 cup
pistachios, roasted and chopped
- 1 tbsp.
vegetable oil
-
salt and pepper, to taste
- 1 cup
whole fat plain Greek yogurt
- 1 tsp.
ground ginger
- 1 tsp.
ground all spice
- 1 tbsp.
lemon juice
- 1 tsp.
ground cumin
-
thinly sliced whites of green onion
1Food Prep
First, in a small mixing bowl, combine all the ingredients for the yogurt sauce. Next,
season your carrots with a splash of vegetable oil, salt, pepper and cumin.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the carrots for 8 to 10 minutes, gathering color and cooking until tender but not mushy.
On your serving plate, dollop a large portion of the yogurt sauce onto the plate and spread it out.
Add the carrots on top of the yogurt sauce.
Garnish the carrots with chopped pistachios and sliced green onions and serve.
Recipe created by Jean-Paul Bourgeois on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
