Grilled Carrots with Labneh and Zhoug
Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill.
Servings: 4
Ingredients
- 1 1/2 pounds carrots, peeled and halved lengthwise (or quartered if thick)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Kosher salt and black pepper
- 1 cup Labneh (optional)
- Zhoug sauce (optional)
- Chopped roasted pistachios (optional)
Instructions
- Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking.
- Season the carrots. On a rimmed baking sheet, toss the carrots with olive oil, garlic, coriander, cumin, and a generous pinch each of kosher salt and black pepper.
- Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates. Close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from grill.
- Finish and serve. Spread labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and coriander used in this recipe.
Nutrition
Calories: 165kcal | Carbohydrates: 18.6g | Protein: 6.9g | Fat: 7.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 281.6mg | Potassium: 627mg | Fiber: 4.9g | Sugar: 9.7g | Vitamin A: 28421.6IU | Vitamin C: 10.1mg | Calcium: 116.2mg | Iron: 0.8mg
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