Grilled Carrots + Radishes with Cumin, Lime, + Serrano’s
2 pounds small carrots, washed and greens trimmed (for smaller carrots leave whole, larger carrots can be halved lengthwise)
1 bunch of radishes, washed and greens trimmed
5 tablespoons of olive oil, divided
1 ½ tablespoons ground cumin
¾ cup whole fat plain yogurt
1 serrano chile, sliced
2 limes, zested and juiced
3 tablespoons mint chopped plus extra for garnish
Lightly oil grill pan and place over medium-low heat. In a large bowl toss carrots and radishes with 2 tablespoons of olive oil and season with kosher salt. Place vegetables on grill pan and cover. Turning every few minutes until they are tender, about 15 minutes (depending on the size of the carrots).
In a small bowl mix together cumin, yogurt, serrano’s, lime juice, chopped mint, 2 tablespoons of olive oil and a pinch of salt.
Spread yogurt mixture onto a large platter, top with grilled carrots and radishes and serve with additional mint leaves, serrano slices and lime zest.