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🍽️ Grilled BBQ Carrots with Yogurt Dip

130 kcal · 30 min · 4 servings

Ingredients

• carrots with greens 1 bunch
• orange juice 1 L
• beet syrup 3 tbsp
• balsamic vinegar, dark 2 tbsp
• barbecue sauce 4 tbsp
• salt pinch
• pepper, black ground pinch
• soy yogurt 150 g

Instructions

1. 1. Cut off the green tops of the carrots about 1 centimeter above the root and set them aside.
2. 2. Wash the carrots thoroughly.
3. 3. Cut the carrots in half lengthwise or into quarters, depending on their thickness.
4. 4. Place the carrots in a pot with orange juice.
5. 5. Bring the mixture to a boil.
6. 6. Let the carrots cook for about 8 minutes.
7. 7. Drain the carrots in a colander.
8. 8. Let them drip dry and catch some of the orange juice in the process.
9. 9. Heat beet syrup in a pan over medium heat.
10. 10. Caramelize the syrup for about 1 minute.
11. 11. Deglaze the syrup with balsamic vinegar.
12. 12. Stir in the barbecue sauce.
13. 13. Season the sauce to taste with salt and pepper.
14. 14. Place the soy yogurt in a bowl.
15. 15. Add 2 tablespoons of orange juice.
16. 16. Season the yogurt with salt and pepper.
17. 17. Wash the reserved carrot greens.
18. 18. Shake the greens dry.
19. 19. Pick off the nicest tips.
20. 20. Chop the tips roughly.
21. 21. Preheat the grill.
22. 22. Place the carrots on the hot grill.
23. 23. Roast the carrots for about 5 minutes.
24. 24. Brush the carrots regularly with the barbecue sauce.
25. 25. Grill the carrots for another 3 minutes.
26. 26. Plate the grilled carrots.
27. 27. Serve with the soy yogurt dip.
28. 28. Garnish the carrots with the chopped carrot greens.

Nutrition per serving

• kcal: 130
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 21 g