3 bunches thin carrots, peeled (about 2 lbs.)
1/3 cup extra-virgin olive oil
For the carrot dry rub:
2 Tbs. ground black cumin, available online or substitute regular cumin
1 Tbs. ground cumin
3 tsp. ground black pepper
1 tsp. dried oregano
1 dried chipotle pepper, seeds removed and finely chopped
2 tsp. kosher salt
For the sauce:
1/2 cup Duke’s mayo
1/2 cup full-fat plain yogurt
Zest and juice of two limes
2 tsp. kosher salt
1 jalapeño pepper, seeded and minced
2 Tbs. minced red onion
1/4 cup chopped cilantro
For the carrot dry rub:
Mix together.
For the sauce:
Mix all of the ingredients together, cover, and refrigerate. Tightly covered, the sauce will keep in the refrigerator for three days.
To cook:
Prepare a medium-low grill, or set a gas grill to 275°F. When using hardwood charcoal, set the grill up to provide direct and indirect heat by placing the coals in only one half of the bottom area of the grill.
Toss the carrots with the olive oil and then with the dry rub. Place the carrots perpendicularly on the grill grate on the side with no coals. Grill them, turning once, for seven to eight minutes, or until a paring knife will pierce through them but still meet a little resistance. If you want a darker char on the carrots, move them over the direct heat of the coals for a few seconds.
Arrange the grilled carrots on a platter and drizzle with the sauce.
Hot Stuff: Utilize indirect heat by sliding these carrots to the cooler side of the grill, or by placing them on the upper rack while your proteins cook.
Three grilling recipes with chef Jeremiah Bacon
