While on vacation in Vermont a few weeks back, we attended a Farm-to-Table dinner event one evening. After the homemade bread and a caprese salad, roasted carrots and roasted potatoes accompanied the maple glazed chicken and roast beef. The vegetarian entrée was a maple glazed acorn squash half, filled with a rice, carrot, and onion concoction. Dessert was vanilla ice cream. Our party of six enjoyed all of the dishes, and we all remarked about our fondness for carrots and the infrequency with which we eat them at home. So, Eric & I set out to find some recipes to correct that oversight in our menu planning.
Last week, we tested out this grilled carrot recipe and loved it. It is simple to put together and cooking the carrots on the grill makes it a great Summer recipe. We made our version using the full 2 teaspoons of sambal oelek. For those who love spicy foods, go for the full amount of chili paste. For a milder version of the grilled carrots, opt for a single teaspoon of either harissa or sambal oelek. It will give you the same great taste but with less heat.
Spicy Grilled Carrots
Spicy Grilled Carrots (adapted from healthyseasonalrecipes.com) Total Time Required: 45 minutes, Yield: 6 servings
Ingredients:
- 2 pounds medium carrots (2/3 – 3/4 inch thick), peeled with ends trimmed
- 2 tablespoons olive oil, divided
- 3/4 teaspoon coarse kosher salt, divided
- freshly ground pepper
- 1 tablespoon lemon juice
- 1 – 2 teaspoons harissa or sambal oelek chili paste
- 2 tablespoons chopped fresh mint
Directions:
Preheat the grill to medium-high heat. Turn off one burner on one side of the grill, to provide both direct heat on one side and indirect heat on the other side. Both will be used.
Toss the carrots with 1 tablespoon of the oil, 1/2 teaspoon salt, and pepper to taste.
Toss the carrots with the olive oil, salt, and pepper.
Grill the carrots, directly over the heat, turning often until they are charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover the grill and let the carrots continue to cook until they are tender, 17 to 20 minutes longer. Remove the carrots to a platter.
Grill the carrots.
Stir the remaining tablespoon of oil, the lemon juice, and 1 – 2 teaspoons of chili paste (depending on amount of spiciness desired) together in a small bowl.
Mix together the oil, lemon juice, and chili paste.
Drizzle the mixture over the carrots. Top with the mint and the remaining 1/4 teaspoon of salt.
Top the carrots with the chili paste mixture and the mint to serve.
Serve immediately.
New food experiences are always a part of our vacations! ~Linda
Spicy Grilled Carrots (adapted from healthyseasonalrecipes.com) Total Time Required: 45 minutes, Yield: 6 servings
Ingredients:
- 2 pounds medium carrots (2/3 – 3/4 inch thick), peeled with ends trimmed
- 2 tablespoons olive oil, divided
- 3/4 teaspoon coarse kosher salt, divided
- freshly ground pepper
- 1 tablespoon lemon juice
- 1 – 2 teaspoons harissa or sambal oelek chili paste
- 2 tablespoons chopped fresh mint
Directions:
Preheat the grill to medium-high heat. Turn off one burner on one side of the grill, to provide both direct heat on one side and indirect heat on the other side. Both will be used.
Toss the carrots with 1 tablespoon of the oil, 1/2 teaspoon salt, and pepper to taste. Grill them directly over the heat, turning often until the carrots are charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover the grill and let the carrots continue to cook until they are tender, 17 to 20 minutes longer. Remove the carrots to a platter.
Stir the remaining tablespoon of oil, the lemon juice, and 1 – 2 teaspoons of chili paste (depending on amount of spiciness desired) together in a small bowl. Drizzle the mixture over the carrots. Top with the mint and the remaining 1/4 teaspoon of salt. Serve immediately.