Make Lucky Peach's BBQ Carrots With Ranch
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 2 pounds medium carrots
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup archetypal supermarket barbecue sauce
  • 1 1/2 tablespoons dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
Directions
  1. :::ranch:::
  2. Combine the dried herbs and spices in a spice or coffee grinder and blitz them into a green powder. (Don’t have the power tools? Don’t worry. Just stir ’em together.)
  3. In a bowl, stir together the mayonnaise, buttermilk, and green herb/spice powder. Thin with additional buttermilk as you see fit. This will keep for days in the refrigerator, good in all the places that ranch usually is.
  4. :::carrots:::
  5. Heat a charcoal or gas grill to medium or the broiler to high.
  6. Wash and trim the carrots, then halve them lengthwise. Toss the carrots with the olive oil, salt and pepper to taste, and half of the barbecue sauce—add more if needed; they should be glazed in it. Grill or broil the carrots, turning and basting with more sauce, until they are nicely charred but not burned, 5 or 6 minutes. Move to a cooler spot on the grill or turn the oven down to 350°F, and continue cooking the carrots until tender but not mushy (you can test them with a thin knife or a fork; they should yield but not mush), about 10 minutes in total.
  7. Serve the carrots with the ranch drizzled all over the place or chastely segregated in its own bowl.