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Grilled Carrots with Cumin-Serrano Yogurt

['3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch', '2 bunches spring onions or scallions, tops trimmed, halved lengthwise', '4 tablespoons olive oil, divided', 'Kosher salt', '1 teaspoon cumin seeds', '1 serrano chile, finely chopped, plus more sliced for serving', '1 cup plain whole-milk Greek yogurt', '1/4 cup fresh lime juice', '2 tablespoons chopped mint, plus leaves for serving', 'A spice mill or mortar and pestle']

Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.
Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
Yogurt can be made 2 days ahead. Cover and chill.

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