Grilled Carrots with Za’atar and Creamy Lime Sauce

Grilled Carrots with Za’atar and Creamy Lime Sauce is a fun, unique side dish that goes with so many meals.

Did I mention that it’s also gluten-free, dairy-free, Paleo and Whole30-friendly, and has a vegan option?

I mean, that stuff is important but really, this is a side dish for anybody and everybody.

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Why this recipe works

Grilling carrots might seem difficult since they’re hard and crunchy. But it actually works really well. Grilling makes them caramelized and smoky, and they get a little tender while remaining somewhat firm.

And for this recipe, they’re paired with earthy, tangy za’atar seasoning (see below for more info), fresh mint and chilis, toasted pine nuts and an easy, creamy lime sauce. So this is the perfect dish when you’re already grilling steaks, burgers, chicken, pork or other vegetables.

This dish is so simple and easy, yet looks so impressive, you’ll want to make it for all your dinners and parties, summer and all year round!

Grilled carrots don’t even need that much more time than other, typically grilled veggies which keeps things easy when you’re trying to keep track of multiple things on the grill at once.

Grilling them with a cover really works best to heat them evenly, soften them and give them that smoky flavor, but a stovetop grill pan can also be used.

You can also roast the carrots in the oven (see info below).

 

What you need

Ingredients:

• 3 pounds carrots (any color)
• 3 tablespoons avocado oil
• 1 tablespoon za’atar
• ½ cup avocado oil mayonnaise or yogurt
• 2 limes
• ½ teaspoon fine sea salt
• 3 tablespoons pine nuts
• 1-2 tablespoons roughly torn or chopped fresh mint
• 1 fresh red chili pepper, such as Fresno, seeded and diced
• flaky sea salt

Equipment:

• a gas grill or charcoal grill
• a cutting board
• a chef’s knife
• a vegetable peeler
• measuring spoons
• a large mixing bowl
• a medium mixing bowl
• a small mixing bowl
• a microplane
• a spatula (the kind for stirring, not flipping) or spoon
• a small skillet
• a serving platter

How to make Grilled Carrots with Za’atar

Step 1: Heat a gas or charcoal grill to medium heat.

Step 2: Peel and trim the ends off the carrots. Cut crosswise into 3″ pieces. Halve lengthwise any pieces that are really thick or quarter lengthwise if really thick.

Step 3: In a large bowl, toss the carrots with the avocado oil and za’atar until evenly coated.

Step 4: Place the carrots on the grill, cover and grill for 6-10 minutes per side, depending on their thickness and the temperature of the grill.

Step 5: To make the sauce, add the mayonnaise or yogurt to a medium bowl. Zest both limes and add the zest to the mayo. Halve and squeeze one lime into the mayo – you should get about 2 teaspoons. Add the salt and black pepper, stir until blended and taste to adjust seasonings. Cut the other lime into wedges and set aside.

Step 6: Add the pine nuts to a small, dry skillet. Place over medium heat and cook, tossing and stirring occasionally, until aromatic and golden, about 5-7 minutes. Remove the nuts into a small bowl and set aside.

Step 7: Spoon about ⅓-½ of the sauce on the bottom of a serving platter. Pile the carrots on top. Spoon the rest of the sauce on top and sprinkle with the mint, chili, pine nuts, a squeeze of one of the reserved lime wedges, flaky sea salt and freshly ground black pepper.

Then enjoy!

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Grilled Cabbage Steaks
2. Grilled Sweet Potatoes
3. Chinese-Inspired Roasted Asparagus and Carrots
4. Easy Roasted Asparagus with Lemon
5. The 4 Best Ways to Cook Parsnips

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