Grilled Carrots with Creamy Sriracha Sauce
Simple grilled carrots that pair nicely with any grilled meat. Garnish with cilantro if desired.
- Serves: 8 persons
- ½cup Greek yogurt
- 2tablespoons lemon juice
- 1teaspoon Sriracha sauce
- 1teaspoon apple cider vinegar
- ¼teaspoon garlic powder
- ¼teaspoon ground cumin
- 4large carrots, peeled and halved lengthwise
- 1tablespoon olive oil
- salt and pepper to taste
- 1tablespoon chopped cilantro, or to taste
Step 1Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
Step 2Brush carrots with olive oil and season with salt and pepper.
Step 3Preheat an outdoor grill for low heat and lightly oil the grate.
Step 4Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.