GRILLED CARROTS WITH AVOCADO AND MINT

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Grilled Carrots With Avocado and Mint image

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

1 tsp. cumin seeds
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano chile, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Kosher salt
1½ lb. medium carrots with tops (about 5), tops trimmed to about ½", scrubbed, halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves

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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