Ingredients
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Sriracha sauce
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 4 large carrots, peeled and halved lengthwise
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon chopped cilantro, or to taste (Optional)
Why This Recipe Is So Delicious
This dish brings out the natural sweetness of carrots with a smoky char from the grill. The creamy sriracha sauce adds just the right amount of spicy heat and smoothness, making each bite flavorful and satisfying.
Chef Tips
- Choose carrots that are similar in size for even cooking.
- Preheat the grill well to get nice grill marks and prevent sticking.
- Brush the carrots with a little oil before grilling to keep them moist and tender.
- Preheat the grill well to get nice grill marks and prevent sticking.
- Brush the carrots with a little oil before grilling to keep them moist and tender.
Directions
Blend the yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Give it a good stir and set it aside for now. Next, brush the carrots with olive oil and sprinkle them with salt and pepper. Fire up your grill to a low heat and lightly oil the grate so the carrots don’t stick. Place the carrots on the grill and cook them for about 5 minutes. Then, flip them over and let them cook for another 3 minutes or so, until they’re tender but still have a bit of bite. Once they’re done, transfer the carrots to a serving plate and spoon that creamy sauce over the top. Finish with a sprinkle of fresh cilantro and serve right away.
Serving Combinations
Serve alongside grilled meats or as part of a fresh summer salad. It also works well as a vibrant appetizer or a tasty side dish for a casual barbecue.
Food Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold, and keep the sauce separate until ready to serve to maintain its creamy texture.
