Okay, so today’s post is a bit of a nobrainer as far as recipes go, but we’ve been eating it so much that I just wanted to share. Today we’re going to talk all about
This may sound strange, but it was not until last year that I had ever had grilled carrots. I’ve been far too occupied with the smoked chuck roast this month that I didn’t look at other recipes. Onions, peppers, mushrooms, yes, but for some reason carrots, no. Then one day my wife and I decided to have lunch at Whole Foods. I’m sure I had pizza, but she came away with a to-go container of grilled vegetables. I didn’t think much of her selection until she started making little moaning as she was eating. She kept going on and on about the carrots.
So, I, too, tried one. They were ever-so-slightly sweet from the cooking of the natural sugars in the carrot, but they had a subtle savoriness from the pinch of salt and just a dash of pepper that worked so well together.
We were hooked. And you’re about to be!
Grilling carrots really could not be easy easier. Just mix all the ingredients in a plastic bag and put on a hot grill!
You will need:
- 8 carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons black pepper
- (optional) 2 teaspoons garlic powder
Cut the carrots in half lengthwise and the cut each half in half again to make four roughly equal pieces.
Put the carrots, olive oil, salt, pepper, and optional garlic powder in a pastic bag and shake to coat the carrots in oil and spices.
Heat your grill until you have about a three second grill (put your hand over the grill, the fire should be too hot to hold your hand over the grill for more than 3 seconds.) Put the carrots on the grill and cook for 7 minutes, then flip, and cook for another 7 minutes.
Pull off the grill to cool, then serve and enjoy!