Earthy grilled carrots get a vibrant kick from a creamy, tangy Sriracha sauce. This unexpected combination elevates humble carrots into a delightful side dish, perfect for adding a touch of zest to any meal.

Follow The Directions

01

Step

5 mins

In a small bowl, whisk together the Greek yogurt, lemon juice, Sriracha, apple cider vinegar, garlic powder, and cumin until smooth. Set aside to allow the flavors to meld. (5 minutes)

02

Step

2 mins

Brush the halved carrots with olive oil and season generously with salt and freshly ground black pepper. (3 minutes)

03

Step

5 mins

Preheat an outdoor grill to low heat (about 300°F or 150°C) and lightly oil the grill grate to prevent sticking. (5 minutes)

04

Step

5 mins

Place the carrots on the preheated grill and cook for approximately 5 minutes, turning occasionally, until they begin to soften and develop grill marks.

05

Step

5 mins

Flip the carrots and continue grilling for another 3-5 minutes, or until they are tender-crisp and slightly caramelized. Avoid overcooking to maintain a pleasant bite.

06

Step

2 mins

Transfer the grilled carrots to a serving plate. Spoon the creamy Sriracha sauce over the carrots, ensuring each piece is nicely coated.

07

Step

1 mins

Garnish with fresh cilantro and serve immediately. The contrast of flavors and textures is best enjoyed while the carrots are still warm.

For a smoky flavor, consider adding a pinch of smoked paprika to the spice blend.
If you don't have an outdoor grill, a grill pan or even a hot oven (400°F/200°C) will work. Roasting time will be similar.
Adjust the amount of Sriracha to your preference. A little goes a long way!
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to substitute other herbs like parsley or chives for the cilantro.