Spiced Charred Baby Carrots with Hazelnuts and Dill

Name: Rukmini Iyer Spiced Charred Baby Carrots | Easy BBQ Sides
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 300g baby carrots or small peeled carrots; 1 heaped tsp coriander seeds; 1 tsp cumin seeds; 1 tsp smoked paprika; 1 tbsp olive oil; ½ tsp sea salt flakes; 1 tbsp olive oil; 1 tbsp maple syrup; ½ lemon, juice only; A pinch of sea salt flakes; 10g fresh dill, roughly chopped; 30g hazelnuts, roughly chopped

by Rukmini Iyer from The Green Barbecue

Gently spiced and sweetened with maple syrup, these whole griddled carrots are finished with chopped hazelnuts and dill for an easy barbecue side.

Vegetarian Vegan Dairy-Free Gluten-Free

Serves 4

Total 35 min

Prep 10 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

These spiced carrots are ridiculously moreish, to the extent that I’ve had to double up the recipe. Crushing your spices whole in a pestle and mortar makes all the difference to the flavour (I’ve been known to improvise by chopping them with a sharp knife instead) – worth trying if you have whole spices in, but alternatively, use ready ground.

Ingredients

300g baby carrots or small peeled carrots

1 heaped tsp coriander seeds

1 tsp cumin seeds

1 tsp smoked paprika

1 tbsp olive oil

½ tsp sea salt flakes

For the dressing:

1 tbsp olive oil

1 tbsp maple syrup

½ lemon, juice only

A pinch of sea salt flakes

10g fresh dill, roughly chopped

30g hazelnuts, roughly chopped

Essential kit

You will need: a barbecue and a pestle and mortar.

Method

Parboil the carrots for 5 minutes to give them a headstart, then drain well.

Bash the coriander and cumin seeds in a pestle and mortar until coarsely ground, then tip into a bowl with the carrots, smoked paprika, olive oil and sea salt. Stir gently to coat.

For the dressing, mix the olive oil, maple syrup, lemon juice, sea salt, dill and hazelnuts together. Taste, adjust the seasoning as needed, and set aside.

Once your barbecue is at a medium heat, cook the carrots for 6–8 minutes per side, until just catching. You want them lightly charred and cooked through, so keep an eye on them and move them around as needed.

Once the carrots are cooked, tip them on to a platter and pour over the hazelnut dressing. Serve hot.

Note: If you don’t have maple syrup in and you aren’t vegan, you can use honey instead.

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