Grilled Carrots with Cumin and Tahini

Carrots grilled over low heat take on a sweetness, enhanced by a sprinkle of cumin and a drizzle of tahini.

Grilled Carrots with Cumin and Tahini

These carrots don't require any complicated seasonings or techniques to turn into a deliciously smoky grilled side dish, and they work as an accompaniment to just about any meat or vegetable main you might like to throw on the grill. No complicated grilling techniques or time-consuming marinades are required here -- just medium-low heat and the patience to turn the carrots over every now and then. These work beautifully without the tahini sauce as well if you're really in the mood for something simple and easy!

Spices used in this recipe


Cumin Ground
Salt, Kosher
Aleppo Style Chili Flakes

Ingredients

Carrots:

Tahini Sauce:

 

  • 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.

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