BBQ spice gives carrots a kick while yogurt dipping sauce keeps them feeling fresh. —INGRAIN, Winter/Spring 2020
We’re so over dainty veggies. Inspired by the barbecued carrots from Chicago’s Publican restaurant, these carrots are all about big flavors. Use thinner carrots like those typically found at farmers’ markets or in the organic produce aisle.
Pairing So-Lo (Goose Island)
1½ pounds good-quality carrots
2 tablespoons olive oil
1½ tablespoons BBQ Spice Mix (ingredients + recipe below)
To serve: Yogurt Dipping Sauce (ingredients + recipe below) + sliced lemons (optional)
1½ pounds good-quality carrots, pat dry, and blanch until crisp-tender in a pot of simmering water, about 3 minutes. Strain, transfer to an ice bath, and pat dry. Refrigerate for up to 2 days.
Blanched carrots with 2 tablespoons olive oil + 1½ tablespoons BBQ Spice Mix on a rimmed sheet pan.
Broiler to medium-high and broil carrots until tender and beginning to brown in spots, about 5 minutes. Serve carrots with Yogurt Dipping Sauce and sliced lemons (optional) on the side.
BBQ SPICE MIX
Makes about ⅓ cup
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar + 1 tablespoon smoked paprika + 1 tablespoon kosher salt together in a small bowl.
1 teaspoon (each or to taste) garlic powder + onion powder + ground cumin + cayenne pepper + freshly ground black pepper into the sugar and spice mixture. Store in a cool, dry place for up to 1 month.
YOGURT DIPPING SAUCE
Makes about 1¼ cups
1 cup plain Greek yogurt
1 tablespoon fresh dill (or fennel fronds)
Juice of 1 small lemon
Sea salt (to taste)
1 cup plain Greek yogurt + 1 tablespoon fresh dill (or fennel fronds, minced) + juice of 1 small lemon (or to taste) + sea salt (to taste) together in a small bowl. If sauce is thick, add a splash of buttermilk to thin it. Refrigerate for up to 2 days.