Grilled Brined Carrots and Beets with Yogurt Dill Sauce

Grilled Brined Carrots and Beets with Yogurt Dill Sauce

Yield 4 servings


For the Brined Vegetables

  • 4 cups water
  • 3 Tablespoons coarse kosher salt
  • 2 bay leaves
  • ¼ teaspoon red pepper flakes
  • ½ pound carrots, scrubbed, trimmed, and halved lengthwise
  • ½ pound beets, scrubbed, trimmed, and cut into 6 wedges

For the Yogurt Dill Sauce

  • 1 cup plain full fat yogurt
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • ¼ teaspoon salt


In a 13" x 9" baking dish, whisk water and salt until dissolved. Add the bay leaves and red pepper flakes.

Submerge carrots and beets in brine and let sit at room temperature for 1 to 2 hours. Transfer carrots and beets to paper towel–lined plate and pat dry. Discard brine.

Heat a gas or charcoal grill for indirect heat. Place carrots and beets on grill and cook 10 to 14 minutes, turning occasionally, until browned on all sides and crisp tender. Transfer to serving plate.

In a small bowl, whisk together all Yogurt Dill Sauce ingredients until smooth. Serve grilled vegetables with yogurt sauce.