Barbecued Carrots Recipe
Smoked carrots, black garlic yogurt, pickled cranberries, maple candied pecans, dill
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Ingredients
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Barbecued Carrots
Method
Preparation
- 1
Prepare the Carrots
Peel the carrots and trim the ends. Cut them into uniform pieces, about 2-3 inches long.
- 2
Marinate the Carrots
In a large bowl, toss the carrots with olive oil, smoked paprika, and salt. Ensure all pieces are evenly coated. Let marinate for at least 30 minutes.
- 3
Make the Black Garlic Yogurt
In a blender, combine the Greek yogurt and black garlic cloves. Blend until smooth and creamy. Season with salt to taste.
- 4
Pickle the Cranberries
In a small saucepan, bring the apple cider vinegar to a boil. Add the cranberries and simmer for 5 minutes. Remove from heat and let cool.
- 5
Prepare Maple Candied Pecans
In a skillet over medium heat, combine the pecans, maple syrup, and brown sugar. Cook, stirring frequently, until the pecans are caramelized, about 5 minutes. Spread out on parchment paper to cool.
- 6
- 7
Assemble the Dish
On a serving plate, arrange the grilled carrots. Drizzle the black garlic yogurt on top, scatter the pickled cranberries, and garnish with maple candied pecans and fresh dill.