Grilled Carrots
8 medium carrots
½ stick unsalted butter
½ tsp red wine vinegar
¼ tsp ground nutmeg
½ tsp kosher salt, divided
¼ tsp ground black pepper, divided
1 tsp minced Italian parsley (optional)
1. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.
2. Prepare the grill for direct cooking over high heat. (450-550 degrees)
3. Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the nutmeg and vinegar. Brush the carrots with about half the butter mixture and season them with about half of the salt and pepper.
4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Move the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle parsley over the top, if desired. (Serves 4)
1 comment:
I never thought of using red wine vinegar in grilling carrots. Hmm, I think I'm goin to try it
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