The Publican’s BBQ Carrots

First, we give them a quick boil in a flavorful blend of BBQ rub and salt until they’re perfectly tender. Then, onto the grill they go, where they get that delicious smoky char and a final toss in more BBQ rub and olive oil. The result?

A sweet and savory symphony of flavors that will have everyone coming back for seconds. Drizzle with zesty lemon juice, sprinkle with crushed pecans, and top it off with a creamy dill yogurt sauce for the ultimate taste sensation.

These carrots are so good; they might just steal the spotlight from the main course! Enjoy this delicious BBQ carrots recipe below!

Ingredients

• 1 pound small farm carrots
• 1 cup BBQ rub + 1 tablespoon
• ¼ cup toasted pecans crushed
• 2 tablespoons dill yogurt sauce
• salt to taste
• ½ tablespoon lemon juice
• 1 tablespoon extra virgin olive oil

Barbeque rub:

• ½ cup dark brown sugar
• ½ cup kosher salt
• 4 tablespoons hot smoked paprika
• 1 tablespoon ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion granules or onion powder
• ½ tablespoon celery salt
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin

Dill yoghurt sauce:

• 1 cup plain greek yogurt
• 2 tablespoons fresh dill chopped
• 1 tablespoon lemon juice
• ¼ cup buttermilk
• salt to taste

Instructions

• In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt. Bring to a boil.
• Add the carrots and cook until ¾ done, about 5 minutes.
• Drain the carrots, reserve for the grill.

To Finish:

• Preheat the grill to medium-high.
• In a bowl, toss the blanched carrots with 1 Tablespoon of bbq rub and extra virgin olive oil.
• Arrange on a grill screen, and grill over direct heat until finished. Adjust seasoning as necessary.
• Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce.

BBQ Rub:

• Combine all in bowl, mix well, store in an airtight container.
• Makes 1 ½ cups.

Dill Yogurt Sauce:

• In a medium bowl, combine all ingredients and mix well.
• Reserve for use.
• Makes 1 cup.

Notes

Related: Wagyu Oxtail w/ Heirloom Carrots, Pickles & Nasturtium Related: Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

Related: Monkfish Masala with Red Lentils & Pickled Carrots