THE RECIPE JOURNAL · Side Dish
Charred Carrots Served with Creamy Sriracha Sauce
This simple dish brings out the natural sweetness of carrots with a smoky char, perfectly balanced by a rich and spicy creamy sriracha sauce. It’s a quick, flavorful side that’s sure to brighten up any meal.
FROM THE KITCHEN • Charred Carrots Served with Creamy Sriracha Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a small bowl, mix together the yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin. Give it a good stir and set it aside for now.
02
Step 2
Next, brush the carrots with olive oil and sprinkle them with salt and pepper. Get your grill going on low heat and give the grates a light oiling so nothing sticks.
03
Step 3
Place the carrots on the grill and let them cook for about 5 minutes. Then, flip them over and cook for another 3 minutes or so, until they’re tender but still have a bit of bite.
04
Step 4
Once they’re done, transfer the carrots to a plate, spoon the creamy sauce over the top, sprinkle with some fresh cilantro, and enjoy right away.
Why you’ll love it
This dish combines the natural sweetness of roasted carrots with a spicy, creamy sauce that adds a perfect kick. It’s easy to make and brings bold flavors to your meal without much effort. Plus, it’s colorful and appealing on any plate.
How to serve
This pairs wonderfully with grilled chicken or fish for a light meal. You can also serve it as a side with rice or quinoa to add texture and flavor. A fresh green salad alongside will balance the richness of the sauce.
Storage & leftovers
Store leftover carrots and sauce separately in airtight containers in the refrigerator. The carrots will keep well for up to 3 days, and the sauce for about a week. Reheat the carrots gently to avoid drying them out, and stir the sauce before serving.
