Smoke-roasted carrots with spice-scented yogurt

Time 1 hour
Yields Serves 6 to 8
Smoke-roasted carrots with spice-scented yogurt

Spice-scented yogurt


Heat a dry cast iron skillet over medium-high heat. Add the cumin and coriander seeds and roast until fragrant and lightly browned, about 1 minute, stirring with a wooden spoon. Lightly crush the roasted spices with a pestle or the back of a smaller frying pan to crack the coriander seeds.


In a bowl, combine the yogurt and stir in the toasted spices, pepper flakes, lemon zest, olive oil and salt and pepper to taste. The yogurt should be highly seasoned.

smoke-roasted carrots and assembly


Set up your grill for indirect grilling and heat to medium-high.


In a large disposable aluminum foil pan, arrange the carrots in a single layer. Drizzle with olive oil and season generously with salt and pepper.


Place the carrots in the foil pan on the grill grate away from direct heat. Add wood chunks or chips to the coals. Close the grill lid.


Smoke-roast the carrots until almost tender, 30 to 40 minutes. Move the carrots (still in the pan) directly over the fire and grill until the exteriors are darkly browned and crusty, 5 to 10 minutes, turning with tongs to ensure even browning.


Arrange the carrots on a platter or plates. Spoon the spice-scented yogurt over them and sprinkle with thyme.

Adapted from a recipe in “Project Fire” by Steven Raichlen.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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