BBQ Carrots with Ranch-ish Dressing

Recipe by Rebecca Greer

Ingredients

• ¼ cup + 1 tbsp your favorite BBQ seasoning

• ¼ cup salt

• 1 lb carrots, cleaned

• 1 tbsp oil

• 1 tsp salt

• 1½ tsp lemon juice

• ¼ cup pecans, coarsely chopped, toasted

• 2 sprigs dill, torn

Dressing:

• 1 cup yogurt

• 1 cup buttermilk

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp Worcestershire sauce

• 1½ tsp vinegar of choice

• 1½ tsp Tabasco sauce, optional

• 1 tsp Dijon mustard

• 1½ tsp sugar

• 1½ tsp fish sauce, optional

• 1 tbsp lemon juice

• Salt and pepper to taste

Directions

1. In a large pot, combine the water with ¼ cup of the BBQ Rub and the kosher salt.

2. Bring to a boil, then add the carrots, and cook until they’re just about fully tender, about 5 minutes. Drain the carrots and set aside.

3. Toss the blanched carrots with the remaining 1 tbsp of BBQ rub and oil in a large bowl.

4. Arrange the carrots in a cast iron skillet, cook, moving them around a bit, until they have some char marks and are finished, about 5 minutes.

5. Whisk the dressing ingredients together.

6. Pile the carrots on a serving plate, season with the salt, drizzle with the lemon juice, and garnish with the pecans and dill. Taste and add more salt or lemon juice if needed. Dress the carrots with the Ranch-ish dressing and serve.

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