Fresh Carrots are in season at local Farmer’s Markets. Try this delicious and healthy Grilled Carrots recipe from Mercy Health Chef Bryan Nader.
Yield 4 servings
8 medium carrots, peeled and quartered
4 Tbsp. favorite bbq rub, divided
2 Tbsp. fresh dill, chopped
½ cup, non-fat plain Greek yogurt
2 tsp. extra virgin olive oil
1. In a large stock pot, add 1 quart of water with 2 Tbsp. of the bbq rub, bring to a boil. Add in carrots and cook for 4-6 minutes or until still crisp. Drain and rinse carrots under cold water.
2. Prepare grill for direct grilling over medium-high heat. Toss carrots with olive oil and remaining rub. Grill carrots until they begin to brown and are crisp tender. Remove carrots from grill and place on a platter.
3. In a small bowl combine yogurt with dill, spoon yogurt mixture over carrots and serve.