Grilled Carrots with Labneh and Zhoug

Name: Grilled Carrots with Labneh and Zhoug
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 pounds carrots, (peeled and halved lengthwise (or quartered if thick)); 2 tablespoons extra virgin olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; Kosher salt and black pepper; 1 cup Labneh ((optional)); Zhoug sauce ((optional)); Chopped roasted pistachios ((optional))

Prep 5 min Cook 20 min Serves 4 Source

Ingredients

1 1/2 pounds carrots, (peeled and halved lengthwise (or quartered if thick))
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and black pepper
1 cup Labneh ((optional))
Zhoug sauce ((optional))
Chopped roasted pistachios ((optional))

Steps

1
Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking.
2
Season the carrots. On a rimmed baking sheet, toss the carrots with olive oil, garlic, coriander, cumin, and a generous pinch each of kosher salt and black pepper.
3
Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates. Close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from grill.
4
Finish and serve. Spread labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.