Grilled Carrots: a whole new world
We are all tired of hearing about how hot it is. And tired of how hot it is. But I am going to keep talking about it for another blog post ‘cause I’ll be damned if I’m turning on the oven this week. Or next.
To the grills, my friends!
I read that grilling carrots was a good idea. And really quick and easy. So I looked at a few recipes, and got out the carrots. I made a lot, because I was taking them to a potluck. But they shrink down, so it turned out to be not that much. I’d start with around a pound and go from there.
Remember, carrots keep! So you can do this now, or store some for next week. Or use this recipe later when you have carrots coming out your ears.
Carrots aren’t very big at this point, so I barely chopped them. Full confession: I am still using up carrots from the winter — these were the last — so they are probably a little bigger than the ones you are getting from your CSA or the Farmers’ Market.
I peeled about 1.5 – 2 lbs of carrots because they were a little hairy, but really, all you need to do is wash them. The skin has some fiber and nutrients in it, so unless you have a good reason to, I wouldn’t peel them. Here’s what my set up looked like:
You could do endless combos of butter, herbs and a tablespoon or so of vinegar or lemon to baste grilled veggies. The lemon or vinegar offers a little bite to the buttery goodness. I went with two teaspoons of fresh rosemary and around a tablespoon of balsamic vinegar added to my melted Lifeline butter. I debated between balsamic and lemon. . . but the lemon I found at the back of the fridge was less than appetizing. So.
Pre-heated the grill on high for about 5 minutes. Then turned it down to medium low.
I arranged the carrots on the grill — certainly the hardest part — hot grill at 4:30 pm on a 100 + day, well, ugh. I basted them with the butter-herb mixture and dashed back in the house setting the timer for 10 minutes before you could say eat more kale.
I turned and basted again and set the timer for 10 more minutes, and then took ‘em off the grill.
And yes, I did baste them again before serving. I might have actually drizzled the remainder of the butter over the carrots in layers as I was putting them into the bowl. Yum.
While you’ve got the grill heated, a few other grillable veggies. . .
KALE – a new kind of kale chip made on the grill. Kids will love this.
BROCCOLI – this recipe looks amazing — so tasty and crispy.
ZUCCHINI – this recipe mixes grilled zucchini (summer squash works too — very similar in taste, one is yellow, the other is green) with quinoa. Great vegetarian main dish.
PS – Napa cabbage makes a great cold sandwich bread substitute. I’ve said it before, I’ll say it again. I pack those leaves with mayo, mustard, sliced meat, etc. etc. It is not only delicious, but also refreshing.
Grilled Carrots with Butter, Rosemary & Balsamic Vinegar
Adapted from Simple Bites
Super easy, super fast.
- 1 – 2 lbs of carrots
- 1/2 stick of butter (I used Lifeline)
- 1 – 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh rosemary
Preheat the grill on high for 3 – 5 minutes.
Chop your carrots or leave them whole — no smaller than your finger, though — the cook time is for larger carrot pieces. If you have a grill basket, this will come in handy.
Turn the grill to medium low and add the carrots, quickly basting them with the butter mixture.
Cook for 10 minutes. Turn the carrots, baste again.
Cook for another 10 minutes and remove from the grill. Drizzle with the remaining butter mixture. Enjoy!