Barbecued Carrots Recipe

Prep carrots

Preheat a grill or broiler to high (or prepare a hot gas grill). Pat carrots dry and, if thicker than 1/2 inch at the top, halve them lengthwise so pieces are fairly uniform.

In a large bowl, whisk together olive oil, smoked paprika, ground cumin, harissa (or chili paste), salt and black pepper until combined.

Toss the carrots in the spiced oil to coat evenly. Let them sit for 10–15 minutes at room temperature to absorb flavors.

If using a grill: place carrots perpendicular to the grates over medium-high heat. Grill, turning occasionally, until charred in spots and tender when pierced with a knife, about 12–18 minutes depending on thickness. If using an oven broiler: lay carrots on a rimmed baking sheet lined with foil and roast under the broiler on the top rack 6–8 inches from heat for 10–15 minutes, turning once, until blistered and tender. If using a hot oven (220°C / 425°F): roast 20–25 minutes, turning once.

When cooked, transfer carrots to a platter and, if using, squeeze lemon juice over them while hot for brightness.

While carrots are resting to marinate or during the last 10 minutes of cooking, prepare the smoked yoghurt. In a small bowl, combine yoghurt, smoked salt (or smoked paprika), lemon zest, honey (or maple) and black pepper.

Whisk until smooth and taste. Adjust seasoning—add a touch more smoked salt for smokiness, a drop more honey for balance, or a squeeze of mandarin juice (from the kosho step) to link flavors.

Chill the yoghurt briefly if you prefer it cool against the warm carrots, or leave at room temperature for a more integrated finish.

Make the mandarin kosho while the carrots cook. Finely grate the mandarin zest into a small bowl, then squeeze the mandarin to capture about 1–2 teaspoons juice. Discard seeds.

Add the finely minced chilli, chopped cilantro, sea salt and soy sauce (if using) to the zest and juice. Stir to form a loose paste—taste and adjust: more salt or soy for savoriness, more zest or juice for brightness, more chilli for heat.

Reserve a small spoonful of the kosho to finish the dish; mix the rest into the smoked yoghurt if you like a spicier, citrusy dip (optional).

Spread a generous layer (about 3/4 cup) of smoked yoghurt onto a serving platter or individual plates.

Arrange the warm barbecued carrots over the yoghurt. Dollop or drizzle the mandarin kosho over the carrots (start with 1 teaspoon, add more to taste) so each carrot has a bit of citrus heat.

Scatter toasted sesame seeds or crushed pistachios over the top, drizzle with a little extra virgin olive oil, and sprinkle the reserved cilantro if desired.

Serve warm or at room temperature. Leftovers keep refrigerated for up to 2 days (store yoghurt and carrots separately).