CHAR-GRILLED BABY CARROTS
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...