These baby carrots are all grown up with a barbecue rub, the perfect char, and a cooling homemade sauce. We’re going to treat the carrots as you would a barbecued brisket by coating them in a homemade rub and quickly charring them on the grill. You won’t look at baby carrots the same again.
| Level: | Intermediate |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup packed dark brown sugar
- 1/3 cup kosher salt
- 4 tablespoons hot smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion granules or onion powder
- 1/2 tablespoon celery salt
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 cup buttermilk
- Salt and pepper to taste
- 1 pound baby carrots, cleaned and halved
- 1 tablespoon extra-virgin olive oil
- 1 cup barbecue rub, plus extra 1T
- 1/4 cup toasted pecans, crushed
- 2 tablespoons dill yogurt sauce
Instructions
- FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
- FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
- Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
- Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
- TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 7 mg |
| Sodium | 413 mg |