The carrot peel is very good here due to the fact that it is very nutritious on the one hand and on the other hand, with peels on you are able to get a better char. So leaving the peels on would be a wise choice. This recipe can yield 4 servings in total.



Photo by May Lawrence on Unsplash




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




Set your grill at medium heat. In a dry small skillet, toast cumin seeds over medium heat. It takes about 2 minutes to cook until fragrant. Remember to toss often during cooking. After finishing cooking, let it cool.


Prepare sauce. In a mortar and pestle (alternatively you can use a flat side of a chef’s knife), coarsely crush cumin seeds. Next, transfer to a large bowl and add lemon juice and honey. Then whisk in 1/4 cup oil until they are well combined. Stir in chile and ginger and season with salt. Let it sit until ready to serve. This helps for the chile and ginger flavor to penetrate deep into the sauce.


On a rimmed baking sheet, toss carrots with remaining 2 Tbsp. oil and season with salt. Time to grill carrots. It normally takes 14-18 minutes to grill until lightly charred in spots and tender. During cooking you need to turn occasionally. As soon as grilling finishes, transfer carrots to the bowl with sauce and toss to coat. Then further season with salt.


Now you can arrange carrots and avocado on a platter. Spoon any remaining sauce over and top with mint. You can savor it either when carrots are still warm or at room temperature.



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