Grilled Carrots with Creamy Sriracha Sauce
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Ingredients18 m servings 48
Original recipe yields 8 servings
- Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
- Brush carrots with olive oil and season with salt and pepper.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.
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Per Serving: 48 calories; 3 4.4 1.1 3 81 Full nutrition