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Bon Appétit

Grilled Carrots With Avocado and Mint

4.9

(33)

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Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen

You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

Recipe information

  • Yield

    4 servings

Ingredients

1

tsp. cumin seeds

3

Tbsp. fresh lemon juice

2

tsp. honey

¼

cup plus 2 Tbsp. extra-virgin olive oil

1

serrano chile, thinly sliced

1

1" piece ginger, peeled, finely grated

Kosher salt

1½

lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"

2

avocados, cut into large pieces

½

cup mint leaves

Preparation

  1. Step 1

    Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

    Step 2

    Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

    Step 3

    Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

    Step 4

    Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.

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Reviews (33)

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  • So easy and yummy.

    • Anonymous

    • Tulsa OK

    • 8/2/2021

  • Delicious! I doubled the dressing and drizzled more on at the end. Coarse salt on the top. I have also made this adding grilled asparagus. Yum! Everyone loves this.

    • Jen F.

    • Piedmont, CA

    • 4/10/2021

  • I could live without cooked carrots...root veggie, not exciting, BUT this was amazing. Truly amazing. Of course, most of that is grilling and the great tangy sauce, but the mint and avocado were nice cool offsets to the sauce. Highly recommend, especially when your CSA has too many carrots. Plus it's tasty hot or room temp. Love it.

    • Anne

    • San Diego, CA

    • 3/28/2021

  • Ehhhhhh. Just ok.

    • Anonymous

    • 12/17/2020

  • Amazing, delicious and so flavorful. I've made this numerous times. I roast the carrots in the oven and always double the recipe. I find the mint to be delicious but I've also made this with basil. I've also used Cumin powder when I don't have seeds. Enjoy!

    • Anonymous

    • Harrison, NY

    • 11/21/2020

  • Next time I need to make sure to sear the carrots for longer but this turned out so well and was truly so easy! Highly recommend!

    • Anonymous

    • New York

    • 9/29/2020

  • Literally obsessed with how this turned out

    • Anonymous

    • New York

    • 9/29/2020