Thursday, July 13, 2017

Grilled Carrots with Cumin-Serrano Yogurt by Author Linda Wiken, @LWiken, Cozy mystery

What I love best about summer -- and the calendar tells me that's the season even if the weather doesn't agree -- is the bounty of local fresh vegetables and, my new barbecue. If you can combine the two, even better.

However, in this case, the title is misleading, I'll admit that right away. The recipe, which I found in  Bon Appetit magazine, calls for grilling but you know, it was pouring rain, so I opted to roast the veggies in the oven -- inside! I also made some other tweeks. The recipe called for spring onions or scallions but I knew one of my guests wasn't too keen on either, so I opted for King Oyster mushrooms, sliced. And then, I threw in some sliced red peppers for fun. The serrano chile was replaced by chilli flakes, because that's what I had in my cupboard. And, no cumin seeds either, so I used cumin powder. It turned out tasty and that's what counts. It also was relatively easy to do -- another big plus in my books.

The directions below are for how I did it. If you want to try it the original way, check out the magazine.

What you'll need:

3 lbs. carrots with tops trimmed to 1/2 inch
1 large red pepper, sliced lengthwise
2 King Oyster mushrooms, sliced lengthwise
4 tbsp. olive oil
salt to taste (I used Himalayan salt for added flavor)
1 tsp. cumin
1 tsp. chili flakes
1 c. plain Greek yogurt
1/4 c. freshly squeezed lime juice
2 tbsp. chopped mint; extra leaves for garnish

What to do:

1.  Preheat oven to 375F. Scrub the carrots and trim the tops.
2.  Place the carrots, red pepper slices, and mushroom slices on a baking sheet lined with parchment paper. Drizzle 2 tbsp. olive oil over all. Sprinkle with salt. It takes approx. 25-30 minutes to roast once the oven is preheated.
4.  Meanwhile, in a medium-sized bowl, combine yogurt, chili flakes, cumin, lime juice, chopped mint and 2 tbsp. olive oil.
5.  Spoon the yogurt mixture onto a serving dish and add the veggies. Garnish with mint leaves.

(The nice thing about the yogurt is it can be prepared in advance and kept up to two days in the fridge.)

Easy, right?

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Love your flexibility! Cumin seeds, by the way, are also known as coriander seeds. (Spice trivia? Just ask me!)

    1. I'm intrigued.
      Cumin and coriander are two different spices, both available as seeds or ground.
      Why would cumin seeds be known as coriander seeds?

    2. I didn't know that, Leslie. Intriguing, indeed. Thanks for the info.

  2. Very pretty.
    I like your adaptability!

    1. THanks, Libby. Beauty isn't everything -- it tastes good, too. :)

  3. Laughing. I've started recipes only to wind up substituting almost everything.

    1. That happens all to often with me, Pat. Called "lack of pre-planning". For me, I mean.

  4. Lovely, Linda! And healthy too. Hugs.