Carrot with Mousa Yogurt
If you’ve never had a grilled carrot, get ready. These lightly sweet, smokey, and just tender carrots with Mousa yogurt sauce and crunchy Sillery seasoned almonds are a keeper.
Category
Appetizer
Side Dish
Servings/Yield
2 appetizers or 4 side dishes
Author
Helen Park
If you’ve never had a grilled carrot, get ready. These lightly sweet, smokey, and just tender carrots with Mousa yogurt sauce and crunchy Sillery seasoned almonds are a keeper.
Ingredients
1 bunch carrots, cleaned and trimmed
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1 Tbsp vegetable or olive oil
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Salt to taste
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Pepper to taste
¼ cup Mousa yogurt sauce
¼ cup Sillery almonds
1 Tbsp fresh parsley, roughly chopped
Directions
Preheat your grill to medium-high heat.
On a tray or flat plate, drizzle the carrots with oil, salt, and pepper to taste, tossing to coat and season well.
On the hot grill, grill carrots until tender.
Remove to a clean platter and drizzle on the Mousa yogurt sauce, Sillery almonds, and fresh parsley.
Recipe Note
Recipe Notes
Here are the Mousa Yogurt and Sillery Almonds recipes for your reference.
Make sure to have plenty of Mousa Yogurt just in case.
If your carrots are large, you can cut them in half to make long halves (approximately ½”-3/4” thick).
Here are some tips about grilling with spices to keep in mind.
Variations and Ideas
Fresh mint would also work great as a finishing touch or toasted almonds seasoned with your choice of spice instead of the Sillery blend.
The yogurt would also be good with Za’atar or just fresh pepper and salt with a drizzle of olive oil stirred through.
To season the carrots, you could try the Ararat spice blend with black pepper yogurt drizzled on top with fresh mint.
Sweet potatoes and asparagus will also be great in place of carrots.
The carrots can also be easily roasted in the oven at 400F and finished the same way.
Usage Ideas
This recipe multiplies well to make a platter for a group or to have leftovers for an enviable lunch.
Questions? Contact helen@laboiteny.com
