Grilled Carrots with Cumin and Tahini

Ingredients

Carrots:

• 1 lb. carrots
• 2 Tbs. extra-virgin olive oil
• 2 tsp. Vanns Ground Cumin
• ½ tsp. Vanns Aleppo Style Chili Flakes
• ½ tsp. Vanns Kosher Salt

Tahini Sauce:

• 6 cloves garlic, unpeeled
• 3 ½ Tbs. lemon juice
• ½ tsp. Vanns Ground Cumin
• ⅓ cup tahini, stirred before measuring
• Cold water
• Vanns Kosher Salt, to taste

• 2 Tbs. chopped cilantro leaves and tender stems, for serving

Preparation

1. Peel and trim carrots. Cut large carrots into quarters, lengthwise, and smaller carrots in half, lengthwise, so that you end up with roughly equal width carrot spears. Toss carrots with olive oil, cumin, Aleppo, and salt and allow to marinate while you prepare the tahini sauce.
2. To make the tahini sauce, place unpeeled garlic cloves and lemon juice in the bowl of a blender. Pulse 10-15 times, until a rough paste is formed. Strain garlic lemon juice through fine-mesh strainer into a small bowl, pressing on solids until all liquid is expelled. Whisk tahini and ground cumin into garlic lemon juice - the mixture will seize up at a certain point. Add cold water a few tablespoons at a time, whisking after each addition, until the sauce reaches a smooth, drizzle-able consistency. Salt to taste.
3. Prepare your grill to cook over medium-low heat. On a charcoal grill, you might choose to cook something over high heat while the coal are hot, and then cook these carrots over the lower heat as the coals cool down. 
4. Reserving the marinade in the original container, grill carrots over medium-low heat, turning often, until cooked through and beginning to char in spots. A perforated vegetable grilling tray can be helpful to keep carrots from slipping through the grill grates.
5. When cooked through, place carrots back in remaining marinade and toss to coat. Serve drizzled with tahini sauce and sprinkled with cilantro leaves.

Serves 4 as a side.

You might also like