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  • elisesmith929

BBQ Roasted Carrots + Spiced Yogurt Ranch

Updated: Apr 22, 2022

I'm a big fan of Flower Child for their healthy, seasonal dishes. I recently had lunch there with some friends and was totally blown away by their BBQ carrots. I mean...I couldn't bother to take a breathe between bites it was so good. It's been weeks, but I couldn't stop thinking about it, so I decided to try my own spin and here we are! These sweet, spicy BBQ rubbed carrots pack a serious flavor punch AND are perfectly balanced by spiced, herby yogurt ranch and fresh arugula. This makes for a great side dish or if you're like me, something to inhale in one sitting!



For the BBQ spice rub:

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ¼ teaspoon cayenne powder

  • ¾ teaspoon salt

  • ¼ teaspoon pepper

  • 2 teaspoons brown sugar

For the salad-makes 4 sides:

  • 8 large carrots, rinsed and peeled

  • 5 oz arugula

For the spicy yogurt ranch:

  • ½ cup whole milk yogurt

  • 1/2 a large lemon, juiced

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ¾ teaspoon salt

  • ½ teaspoon dried dill

  • ¼ teaspoon cayenne

Directions:

1. Preheat the oven to 450 F. Line a sheet pan with parchment paper. In a small bowl, combine all BBQ Spice Rub ingredients.

2. Slice the carrots into 3” links then cut those logs in half or quarters depending on size, so that they are as uniform as possible in thickness. Toss the carrots in olive oil and the rub until the carrots are fully coated. Spread the carrots out on the sheet pan so that they are not touching.

3. Roast the carrots for 15 minutes. Take them out of the oven and toss. Then roast for another 5-8 minutes until there’s a bit of char on the edges and the carrots are fork tender.

4. While the carrots are roasting, make the spicy yogurt ranch. Combine all ingredients in a medium sized mixing bowl until fully incorporated. Season to taste. Set aside.

5. Place 2 dollops of yogurt ranch on each of 4 salad plates. Then layer with arugula and roasted carrots. Top with a pinch of flaky sea salt. Serve immediately!



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