The carrot crops are starting to come in, and we’re looking forward to a summer of our sweet orange friends. Grilling carrots brings out their sugars, caramelizing them until they’re in danger of being snacked right off the grill before the main course is ready.
Slice young, sweet carrots in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Lay each carrot on the grill so they’re touching each other, but not piled on top of each other.
Grill over medium heat until they start to blister. Then bunch them together into a pile so they finish their grilling by steaming a bit, too. They’re ready when they’re a bit blackened on the tips and soft to the bite.
We had these alongside Grilled Black Rockfish with Tarragon.
- 3 or 4 young carrots per serving
- olive oil
- salt and pepper
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