Grilled Carrots with Za'atar and Creamy Lime Sauce
Smoky, caramelized carrots are paired with earthy za'atar, fresh mint and chiles, toasted pine nuts and creamy lime sauce. It's the perfect side dish for summer or all year long!
Servings: 4 people
Calories: 501kcal
Ingredients
- 3 pounds assorted carrots
- 3 tablespoons avocado oil
- 1 tablespoon za'atar (see notes)
- ½ cup avocado oil mayonnaise or dairy-free yogurt (see notes)
- 2 limes
- ½ teaspoon fine sea salt
- fresh ground black pepper
- 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
Instructions
- Heat a gas or charcoal grill to medium heat.
- Peel and trim the ends off the carrots. Cut crosswise into approx. 3" lengths. Halve lengthwise any thick pieces, or quarter lengthwise if really thick.
- In a large bowl, toss the carrots with the avocado oil and za'atar until thoroughly coated.
- Place the carrots on the grill (perpendicular to the grates so they don't fall through) and cover. Grill for 6-10 minutes per side, depending on the thickness of the carrots and the temperature of the grill.
- To make the sauce, add the mayonnaise to a medium bowl. Zest both limes into the mayo. Halve and squeeze one lime to get about 2 tsp. juice and add to the mayo. Add the salt and fresh ground pepper, stir until blended and taste to adjust seasonings. Cut the other lime into wedges and reserve.
- 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 to a small bowl and set aside.
- Spoon about 1/3-1/2 of the sauce on your serving platter (so the carrots on the bottom get some sauce - everyone likes a saucy bottom). Pile the carrots on top. Spoon the rest of the sauce on top and sprinkle with the mint, chile, pine nuts, a squeeze of a reserved lime wedge, flaky sea salt and fresh ground pepper.
Notes
Substitutions and variations
No za'atar? No problem! Mix together 1.5 teaspoons fine sea salt, 1 teaspoon each dried thyme, dried oregano and sesame seeds, and 3/4 teaspoon sumac.
The mint can be swapped out for basil or parsley (or I guess cilantro, you know, if you like that kinda thing).
The chili can be any kind you like, such as jalapeños or serranos. They can be seeded or sliced whole for your desired level of heat.
You can also substitute the fresh chili with 1 tsp. red pepper flakes.
The pine nuts can be replaced with pistachios, sliced, toasted almonds, toasted cashews or toasted hazelnuts.
You can use lemons or oranges instead of lime.
To make it vegan, use dairy-free yogurt or use coconut cream from full-fat unsweetened coconut milk or coconut cream (chill the cans in the fridge for at least 24 hours in advance) instead of mayonnaise.
To make it Paleo/Whole30, make sure to use avocado oil mayonnaise or compatible yogurt brands.
To roast the carrots, heat your oven to 425 degrees. Toss the carrot chunks with the oil and za'atar and spread out in a single layer on a parchment-lined baking sheet. Roast for 30-40 minutes, tossing halfway through.
Make ahead
The sauce can be made ahead of time and kept in the fridge for up to 5 days.
The carrots can be grilled ahead of time and refrigerated for up to 3 days, although they will get a bit softer. Bring to room temperature before arranging on a platter.
Nutrition
Calories: 501kcal | Carbohydrates: 39g | Protein: 5g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 30mg | Sodium: 628mg | Potassium: 1219mg | Fiber: 11g | Sugar: 18g | Vitamin A: 57050IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 3mg