Barbecue Carrots with Yogurt and Pecans

As the crisp air and colorful foliage of fall set the scene, it's time to embrace the rich, warm flavors that this season brings to the table. Barbecue Carrots with Yogurt and Pecans is a dish that embodies the essence of autumn, making it a delightful addition to your holiday menu. This recipe showcases the vibrant colors of seasonal vegetables and delivers a taste that's as impressive as its presentation.

The key to achieving perfectly tender and flavorful carrots is parboiling them on a power burner. This step ensures the carrots are cooked just right, absorbing the savory spice mixture without the risk of burning the natural sugars. As they grill to perfection, the carrots develop a slight char that enhances their sweetness and adds a smoky depth.

Finished with a creamy yogurt dressing and topped with crunchy pecans, this dish beautifully balances textures and flavors. Whether planning a family gathering or a festive dinner party, these Barbecue Carrots will add a visual and savory delight to your autumn spread.

Serves 4

Barbecue Carrots with Yogurt and Pecans Ingredients

• 3 tablespoons dark brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon kosher salt, plus more
• 1 teaspoon freshly ground black pepper, plus more
• 1 pound small carrots, scrubbed, halved lengthwise
• 3 tablespoons olive oil
• ⅓ cup pecans
• ½ cup plain Greek yogurt
• 2 tablespoons buttermilk
• 1 tablespoon chopped dill
• 2 teaspoons fresh lemon juice, plus more for serving

Barbecue Carrots with Yogurt and Pecans Directions

1. Combine brown sugar, paprika, cumin, celery salt, granulated garlic, onion powder, cayenne, 1 Tbsp. of salt, and 1 tsp. of black pepper in a small bowl.
2. Cook carrots in a large pot of boiling, generously salted water until crisp-tender, about 4 minutes. Drain; transfer carrots to a medium bowl. Add oil and spice mixture and rub carrots to coat. Let sit at room temperature for 1–3 hours.
3. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool, then coarsely chop.
4. Meanwhile, mix yogurt, buttermilk, dill, and 2 tsp. lemon juice in a small bowl; season dressing with salt and pepper.
5. Prepare a grill for medium-high heat. (You can also use a grill pan or griddle plate over medium-high.) Grill the carrots, cut side down until they are lightly charred and the sugar begins to caramelize and bubble, about 3 minutes.
6. Arrange carrots on a platter, drizzle with dressing and more lemon juice, and top with pecans.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Taken from bonappetit.com  https://www.bonappetit.com/recipe/barbecue-carrots-with-yogurt-and-pecans