Grilled Carrots with Yogurt Sauce

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings



In large pot of boiling salted water, blanch carrots for 5 minutes. Using skimmer, transfer carrots to bowl of ice water. Drain and transfer to paper towel-lined baking sheet. (Make-ahead: Can be covered and refrigerated for up to 8 hours.)

In large, shallow glass dish, mix carrots with oil to coat well; season with salt and pepper.

Preheat grill to medium heat; with lid closed, grill carrots until tender and well marked, turning occasionally, about 5 minutes. Meanwhile, in bowl, combine yogurt, sour cream and Classic Spice Mix. Place carrots on serving dish; serve yogurt sauce on the side.


Classic Spice Mix

Makes about 1/3 cup.

In small bowl, combine 3 tbsp paprika, 1 tbsp brown sugar, 2 tsp garlic powder, 1 tsp each salt, oregano, onion powder and pepper, 1⁄2 tsp dry mustard and 1⁄4 tsp cayenne pepper; transfer to small airtight jar. (Make-ahead: Can be stored at room temperature for up to 2 months.)

Nutritional facts PER SERVING: about

  • Calories 135
  • Total fat 7 g
  • Saturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 250 mg
  • Total carbohydrate 14 g
  • Fibre 4 g
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Lunch & Dinner

Grilled Carrots with Yogurt Sauce