Maple Smoked Carrots with Yoghurt and Pecans
This mouthwatering recipe goes to show that grilling isn’t all about meat - skip the yoghurt-based dressing for a vegan treat.
Ingredients
Serves 4
45g Hunter & Smoakes Mellow Maple Original Smokies
3 tbsp dark brown sugar
1 tbsp smoked paprika
2 tsp ground cumin
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
1 tbsp salt
1 tsp freshly ground black pepper
450g of small carrots, scrubbed and halved lengthways
3 tbsp olive oil
a handful of pecans
120ml plain Greek yogurt
2 tbsp buttermilk
1 tbsp chopped dill
2 tsp fresh lemon juice
Method
Combine the brown sugar, paprika, cumin, celery salt, garlic powder, onion powder, cayenne, 1 tbsp salt, and 1 tsp black pepper in a small bowl.
Cook carrots in a large pot of boiling, generously salted water for about 4 minutes. Drain and transfer the carrots to a medium bowl. Add the oil and spice mixture and rub carrots to coat. Let sit at room temperature for 1–3 hours.
Preheat your oven to 180°C. Toast the pecans on a baking tray, tossing once, until slightly darkened - about 10–15 minutes. Let the pecans cool, then roughly chop.
Meanwhile, mix the yogurt, buttermilk, dill, and 2 tsp lemon juice in a small bowl. Season lightly with salt and pepper.
Prepare your barbecue, bring to a medium-high heat and bring your Original Smokies to a smoke as per pack instructions. Grill carrots cut side down, with the lid down, until they are lightly charred and sugar begins to caramelize and bubble - this should take approximately 3-5 minutes.
Arrange carrots on a serving plate, drizzle with the dressing and a little lemon juice, and top with the chopped pecans.
Have you tried this recipe? What did you think? What other recipes would you like to see? Let us know in the comments!