Grilled Carrots and Scallions with Cilantro, Cumin Vinaigrette
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan | Gluten Free
Ingredients
- For the carrots:
- 1 pound thin carrots
- 1 bunch scallions
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
- 3 tablespoons roasted pumpkin seeds
- -
- For the vinaigrette:
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Heat the grill to medium-high.
Peel the carrots. Trim the roots from the scallions and peel away the outer membrane. Put the carrots and scallions on a plate and drizzle with oil and rub to coat. Sprinkle with salt and pepper. Chop the cilantro.
Make the vinaigrette: whisk together the lime juice, oil, cumin, salt, and pepper.
Put the carrots on the grill and cook, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the scallions, turning, until charred, 2 to 3 minutes.
Arrange the carrots and scallions on a platter. Drizzle with the vinaigrette and sprinkle with the pumpkin seeds and cilantro.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/grilled-carrots-and-scallions-with-cilantro-and-cumin-vinaigrette
