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Grilled Carrots With Avocado and Mint

Whole charred carrots on a platter with big wedges of avocado.
Photo by Emma Fishman, Food Styling by Sue Li

When carrots are in season, don't peel them—just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.  


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4 servings

1 tsp. cumin seeds
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano chile, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Kosher salt
1½ lb. medium carrots with tops (about 5), tops trimmed to about ½", scrubbed, halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves

Step 1

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Step 2

Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef’s knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).

Step 3

Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.

Step 4

Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

How would you rate Grilled Carrots With Avocado and Mint?

  • Delicious! Made as is and served with some garlic crostini.

    • Rita Joy

    • Vancouver BC Canada

    • 1/7/2022

  • Husband is not a huge fan of cooked carrots but we both agreed this was absolutely delicious, had fresh mint from my garden which really added to the taste. Halved the fatter carrots which helped with even cooking.

    • Bonnie

    • Mesa, Az

    • 9/13/2021

  • What everyone else said! And they look delicious too. I didn't use avocado. Probably should be 2 halved carrots per serving.

    • jansan1

    • Orange County, CA.

    • 6/1/2021

  • Carrots took on a new meaning! Absolutely delicious and grilling genius. Follow directions and put carrots in the dressing off the grill & toss. One note if not a ginger lover (like my husband) cut back as the ginger is potent it is tamazing for us who love the lemon tartness, honey smoothness and ginger brightness.

    • sianzito

    • Constantia

    • 5/27/2021

  • This was amazing. I skipped the presentation with avocado, and I cooked the carrots with the marinade on top, then put more on when serving. The flavors were incredible.

    • eastmana

    • 4/19/2021

  • I use carrots often in soup and stews, but not as a side dish. This recipe was a game changer for me- relatively simple preparation and the outcome was delicious! The combination of flavors was wonderful. Grinding the cumin filled the kitchen with a rich, pleasant scent. I did not have Serrano chiles on hand so I used jalapeños. A whole new perspective on carrots. I will be making this again.

    • carpenm

    • NC

    • 3/1/2021

  • OMG, so good. I've made this a number of times, summer and winter. Grilled the carrots in the summer and baked them in the winter. It can be a fancy-ish side, or we have it for dinner with a farro salad, using the dressing here in the farro too. As mentioned, I used powdered cumin instead of the seeds, and didn't use the chili when it wasn't in the house.

    • stewartdiane

    • Oakland CA

    • 2/9/2021

  • This was so good. I had a bunch of skinny rainbow carrots that I needed to use. I have never been a big fan of cooked carrots but, the combination of all of the flavors; the cumin, ginger, vinaigrette, mint and avocado worked so well. I am now a fan and, will be making this again. (I didn’t have cumin seed though so, I just used powdered cumin and, I used maple syrup instead of honey....not big changes and, delicious.

    • auntiemonkinini

    • CT

    • 8/23/2020

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