From A Couple Cooks

Serves about 4 as a side or appetizer


  • 1 pound small carrots (or large carrots cut in half lengthwise)
  • One lime
  • A handful cilantro
  • A few pinches of cumin
  • Olive oil
  • Kosher salt
  • Fresh ground pepper


1  Preheat a grill to medium heat. (If you don’t have a grill, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)

2  Wash the carrots. In a bowl, toss them with a bit of olive oil. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots, but the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.

3  Wash and coarsely chop the cilantro.

4  When the carrots are done, place them in a bowl and toss them with juice from the lime, kosher salt, fresh ground pepper, cilantro, and a few pinches of cumin.