Recipe courtesy of Paul Kahan
Recipe courtesy of Paul Kahan
Watch how to make this recipe.
BBQ Baby Carrots with Dill-Yogurt Sauce
Getting reviews...
- Level: Intermediate
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 228
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 7 mg
- Sodium
- 413 mg
These baby carrots are all grown up with a barbecue rub, the perfect char, and a cooling homemade sauce. We're going to treat the carrots as you would a barbecued brisket by coating them in a homemade rub and quickly charring them on the grill. You won't look at baby carrots the same again.
- Level: Intermediate
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 228
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 7 mg
- Sodium
- 413 mg
Ingredients
For The Barbecue Rub
For The Dill-yogurt Sauce
For The Carrots And To Finish
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
- FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
- Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
- Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
- TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.
Looking for Something Else?
Related Pages
- Braised Romano Beans with Salmoriglio
- Grandma Minnie's Carrot Ring
- The Publican Grilled Whole Chicken
- Apple and Brown Butter Baked Alaska
- Grilled Chicory and Asparagus Salad
- White Grits and Cheddar Pudding
- Yeasted Skillet Pancake with Bacon and Sausage
- Grilled Country Ribs with Melon Salad
- Caramelized Garnet Yams with Garam Masala