Skip to main content

Natural Awakenings Atlanta

Grilled Cumin Carrots with Pecans, Ricotta and Herbs

Jul 01, 2021 06:00AM ● By Genevieve Taylor

1 lb 2 oz bunch of carrots, preferably with the tops on

2 Tbsp olive oil

1 Tbsp cumin seeds, lightly crushed in a pestle and mortar

1 tsp soft, dark brown sugar

1 tsp dried chili flakes, ideally chipotle chili flakes

1 clove garlic, crushed

1 1/4 cup ricotta

½ bunch of spring onions (scallions), thinly sliced

½ cup pecans, toasted and chopped

1 small bunch of coriander (cilantro), chopped

extra virgin olive oil, to drizzle

salt and freshly ground black pepper

Trim the tops off the carrots and scrub under running water. Slice in half lengthwise, or into quarters if they are a little larger, to approximately finger-thickness.

Fill a pan with boiling water and add a little salt, then set over high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chili flakes and garlic, and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

Once ready to cook, fire up the barbecue for direct grilling, or preheat a cast-iron griddle pan on the hob. Lay the carrots on the grill bars or griddle and cook for 15 to 20 minutes, turning regularly, until they are nicely caramelized. If barbecuing, add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl while turning.

Once soft and caramelized, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

Yields 4 to 6 side-dish servings.


Printed with permission from Genevieve Taylor’s book Charred.


More Great Grilling Recipes + Main Article

BBQ Brussels Sprouts Sandwiches with Brussels Sprout Slaw

BBQ Brussels Sprouts Sandwiches with Brussels Sprout Slaw

First, make the Brussels Sprout Slaw. Thinly slice enough of the Brussels sprouts to have 2 cups. Reserve the remainder of the Brussels sprouts. Read More » 

 

The Chubby Vegetarians Memphis BBQ Dry Rub

The Chubby Vegetarian’s Memphis BBQ Dry Rub

*Dried porcini mushrooms can be found at almost any specialty grocery or ordered online. Turn the dried mushrooms into a powder by placing them in a coffee grinder or food processor and p... Read More » 

 

Sizzling on the Grill Healthy Sustainable Summer Fare

Sizzling on the Grill: Healthy, Sustainable Summer Fare

Approximately 64 percent of U.S. adults own a grill or smoker, but common practices are bad for the environment. Fortunately, many great chefs have the problem covered with delicious alte... Read More » 

 

Mailing List

Subscribe To Our Newsletter!

* indicates required