Barbecue Carrots with Yogurt and Pecans

November 24, 2025

Barbecue Carrots with Yogurt and Pecans bring a seasonal twist to fall grilling side dishes, adding a warm, autumn-ready flavor to your table for crisp evenings outdoors. Sweet carrots gain depth over the heat, taking on a gentle char that pairs well with the cool, tangy yogurt and the nutty crunch of pecans. This balance of texture and taste feels right at home during autumn gatherings, when richer colors and comforting ingredients guide the menu.

A dish like this works effortlessly for weeknight meals or weekend cookouts, especially when families gather outside to enjoy cooler air and relaxed conversation. Carrots hold up well on the grill, allowing each batch to caramelize slowly without losing their shape. Their natural sweetness comes forward under steady heat, giving the yogurt an ideal contrast and the pecans a perfect canvas. Small touches like these help create meals that feel thoughtful without requiring extra steps.

Serving Barbecue Carrots with Yogurt and Pecans alongside grilled meats or hearty vegetables adds variety without overwhelming the plate. Each bite carries a mix of smoky warmth and bright creaminess, creating a side that feels seasonal, grounded, and inviting. Autumn menus often benefit from dishes that have both color and flavor, and this recipe meets that need with ease.

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Serves 4

Barbecue Carrots with Yogurt and Pecans 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

Barbecue Carrots with Yogurt and Pecans Directions

1. Combine brown sugar, paprika, cumin, celery salt, granulated garlic, onion powder, cayenne, 1 Tbsp. of salt, and 1 tsp. of black pepper in a small bowl.
2. Cook carrots in a large pot of boiling, generously salted water until crisp-tender, about 4 minutes. Drain; transfer carrots to a medium bowl. Add the oil and spice mixture, then rub the carrots to coat. Let it sit at room temperature for 1–3 hours.
3. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool, then coarsely chop.
4. Meanwhile, mix yogurt, buttermilk, dill, and 2 tsp. lemon juice in a small bowl; season dressing with salt and pepper.
5. Prepare a grill for medium-high heat. (You can also use a grill pan or griddle plate over medium-high.) Grill the carrots, cut side down, until they are lightly charred and the sugar begins to caramelize and bubble, about 3 minutes.
6. Arrange carrots on a platter, drizzle with dressing and more lemon juice, and top with pecans.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Taken from americanmadegrills.com