If possible, buy fresh just-picked carrots with the tops still on (you can always make pesto out of the tops). There’s no need to peel them as the skin is thin and tender.
- 1 teaspoon cumin seeds
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 serrano chile, thinly sliced
- One 1-inch piece ginger, peeled and finely grated
- Kosher salt
- 1 1/2 pounds medium carrots, halved lengthwise, tops trimmed to 1 inch
- 2 avocados, peeled, pitted, and cut into large pieces
- 1/2 cup mint leaves
Prepare a grill for direct grilling and heat to medium. Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in 1/4 cup olive oil until combined, then stir in the chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Grill the carrots, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the bowl with the sauce. Toss to coat; season with salt.
Arrange the avocado and carrots on a platter. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.
Serves 4 — Recipe from bonappetit.com