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Grilled Carrots with Roasted Pistachios and Spiced Yogurt
Who doesn’t love the nutty flavor of roasted pistachios? Add them to grilled carrots and spiced Greek yogurt for a quick and delicious side dish.
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Ingredients
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1 pound small carrots, peeled and cleaned
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0.25 cup pistachios, roasted and chopped
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1 tbsp. vegetable oil
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salt and pepper, to taste
Yogurt Sauce
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1 cup whole fat plain Greek yogurt
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1 tsp. ground ginger
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1 tsp. ground all spice
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1 tbsp. lemon juice
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1 tsp. ground cumin
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thinly sliced whites of green onion
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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