ROASTED CUCUMBER AND CARROTS RECIPES

Steps:

• Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
• Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
• Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
• Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
• Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.

Steps:

• To make the dipping sauce: In a medium bowl, mix together yogurt, cucumber, jalapeño, mint, lemon juice, and cumin. Season with salt to taste. Place in refrigerator for at least 2 hours, and up to three days, to chill and let flavors meld.
• To make the carrots: In a small bowl, mix together chili powder, salt, brown sugar, cumin, black pepper, and smoked paprika. Place carrots in a large bowl and add in oil and seasoning. Toss to coat evenly.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place carrots on cool side of grill, cover, and let cook until well browned and a paring knife can be inserted into middle of carrots with no resistance, 25-30 minutes. Transfer carrots to a platter and serve immediately with dipping sauce.