Grilled carrots with dill and hazelnut
10min
20min
30min
Rukmini Iyer, known for The Green Baking Tray ️ among others, also has a barbecue book: The Green Barbecue ️. This book is full of delicious vegetarian and vegan barbecue recipes. However, many of these dishes are also delicious from the grill pan, including this recipe for grilled carrots.
This dish is deliciously spicy with the combination of coriander, cumin and dill. The dressing with lemon and hazelnut gives it an extra bite. It certainly doesn't look out of place at a barbecue either, for which you can prepare extra lots of carrots and grill another batch every now and then during the barbecue itself.
Tips
- For carrots with more bite but still the grill flavor, you can skip the step to cook them
- Use fresh dill instead of dried
- Preheat the grill pan well before placing the carrots on it. A grill pan without non-stick coating needs about 5 minutes on low heat preheating before the heat is really well in the pan. A grill pan with non-stick coating is not suitable for preheating
- Grill the carrots on the bbq
ingredients
for 4 people
- 300 gsmall roots cleaned or carrots quartered lengthwise
- 1tspcoriander seed
- 1tspcumin seeds
- 1tspsmoked paprika
- 1 tbspolive oil
- 0.5tspsea salt flakes
for the dressing
- 1 tbspolive oil
- 1 tbspmaple or agave syrup
- 0.5lemon juice from
- pinch ofsea salt flakes
- 1tspdill or 10g coarsely chopped fresh dill
- 30 ghazelnuts coarse chopped
Preparation
Pre-cook the carrots 3-5 minutes , depending on size. Keep 3 minutes for winter carrots cut into quarters and 5 minutes for whole carrots. Drain and place in a bowl
Crush the coriander and cumin seeds with a mortar. Mix it together with the smoked bell pepper, olive oil and sea salt flakes through the carrots
Mix together all ingredients for the dressing. Balance the flavors with some extra salt or lemon juice if necessary
Grill the carrots over medium-high heat for about 15 minutes until tender. Turn over occasionally. Serve with the hazelnut-dill dressing
