Name: Barbecue Carrots with Yogurt and Pecans
Yield: 4 Servings
Ingredients: 3 tablespoons dark brown sugar; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1 teaspoon celery salt; 1 teaspoon granulated garlic; 1 teaspoon onion powder; ¼ teaspoon cayenne pepper; 1 tablespoon kosher salt, plus more; 1 teaspoon freshly ground black pepper, plus more; 1 pound small carrots, scrubbed, halved lengthwise; 3 tablespoons olive oil; ⅓ cup pecans; ½ cup plain Greek yogurt; 2 tablespoons buttermilk; 1 tablespoon chopped dill; 2 teaspoons fresh lemon juice, plus more for serving

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Alex Lau

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

Recipe notes