CHAR-GRILLED BABY CAR­ROTS

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

prep 20 min­utes grill 20 min­utes

3 lb. small tri­color car­rots with 2- inch tops

Ex­tra vir­gin olive oil

Kosher salt and black pep­per

2 cups plain Greek yogurt

1/4 cup sour cream

1 Tbsp. steak rub

1/2 cup roasted, salted pis­ta­chios, chopped

1. Wash and scrub car­rots thor­oughly with cold run­ning water. Place in a large bowl. Toss with oil, salt, and pep­per. Grill, cov­ered, in batches if nec­es­sary, over medium heat 20 to 25 min­utes or un­til ten­der, oc­ca­sion­ally rolling car­rots up and down the grill rack.

2. For yogurt top­ping, stir to­gether yogurt, sour cream, rub, and 1/4 tsp. kosher salt. Trans­fer car­rots to a serv­ing plat­ter. Top with yogurt mix­ture and pis­ta­chios. Makes 10 serv­ings. per serv­ing 165 cal, 9 g fat (2 g sat. fat), 5 mg chol, 510 mg sodium, 15 g carb, 4 g fiber, 8 g sug­ars, 7 g pro.

Car­rots grow even sweeter on the grill, where Tim lets them char a lit­tle over the coals. The tart sur­prise is a yogurt top­ping spiked with spicy steak rub. MAKE YOUR OWN STEAK RUB If you don’t have a fa­vorite pur­chased steak rub, you can make your...

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