When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetable Root Vegetable Carrot Avocado Mint Ginger Cumin Chile Pepper Grill Grill/Barbecue Summer Vegetarian Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
- Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
- Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.
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