Categories: Sides

Ingredients

• 3 lb. carrots with tops, scrubbed, tops trimmed to 1-inch
• 2 bunches spring onions, tops trimmed, halved lengthwise
• 4 tbsp. olive oil, divided
• Kosher salt
• 1 tsp cumin seeds
• 1 serrano chile, finely chopped, plus more sliced for serving
• 1 cup plain Greek yogurt
• 1/4 cup fresh lime juice
• 2 tbsp. chopped mint, plus leaves for serving

Directions

1. Prepare grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 tbsp. oil; season with salt. Grill, covered, turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.

2. Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 tbsp. oil; season with salt.

3. Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.

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