Grilled brined carrots with cilantro-yogurt sauce from Spiced: Unlock the Power of Spices to Transform Your Cooking (page 54) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Carrots brine one hour.

  • Ishie1013 on January 04, 2023

    I am now enjoying this, but it needed quite a bit of tinkering, and the cooking method is bonkers. The brining really didn't help season or tenderize the carrots, at least not for just the hour. Then I followed the gas grill instructions which left me a slightly charred but otherwise dry raw carrot without seasoning. I added salt and olive oil to the carrots and roasted them at 350 for 15 minutes. Much better. The sauce for them is excellent, but also needs salt (this book is called Spiced; it should know how to season properly) and some kind of acid for balance. I used a lemon quarter to squeeze in and the sauce came alive and complimented the carrots.

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