I get a lot of carrots from my Talley Farms Fresh Harvest CSA. I use them in tons of different dishes; chopped, julienned, sliced, whole and best of all served raw with an assortment of dips. They are some of the most flavorful carrots I have ever tasted. In the past, I have made a strong point against purchasing the little carrots packed in liquid in bags as they have almost no nutritional value and minimal flavor. I also frown against purchasing the larger carrots without greens that are mainly used to feed horses, but are also used for cooking. The best carrots of all are the smaller fresh carrots that come adorned with leafy green tops and these are the one’s I get from Talley Farms.
You almost can’t go wrong in any way that you use these carrots due to their fresh flavor and wonderful taste. But I just came across a great process on the Serious Eats blog that is simple and fantastic that you just have to try! First of all, it’s grilling season and they are cooked on the grill with no prior blanching necessary. If you’re using an indirect cooking method, you can cook almost anything on a grill and still get the benefit of the wonderful smokey flavor and light char. When cooking smaller vegetables, I have several screens that I use to cover the grates to keep them from falling through and they work really well.
These carrots are cut in large chunks on the bias giving them more flat edges open to the flame for better roasting. Cooking them indirectly allows them to cook at a slower pace so they can caramelize around the edges lending ecstasy in every bite! After the carrots are cooked until just tender, they are brushed with a sweet soy glaze that enhances the result and makes them mouth wateringly delicious!
I served mine with some grilled Halloumi cheese which made a great combination. You can serve the carrots on their own or pair them with barbecued chicken, ribs or beef. That’s if you can keep from nibbling them all before you get to the table!
Grill-Roasted Carrots With Sweet Soy Glaze
Serves 4
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon freshly minced garlic, about 1 medium clove
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- 3 large carrots, peeled and cut into 2-inch slices on a bias
- 2 tablespoons extra-virgin olive oil
- 1 green onion, thinly sliced
- Kosher salt
- For the Glaze: In a small bowl, whisk together honey, soy sauce, brown sugar, garlic, ginger, and crushed red pepper. Set aside.
- For the Carrots: Toss carrot slices with oil in a medium bowl. Season lightly with salt.
- Light either the outside burners on a 3 or 4 burner grill or one side of the burners on a 2 burner grill. Cover the unlit part of the grill with a grilling screen or vegetable basket. Arrange your carrot pieces in a single layer on the screen. Cover and cook until tender crisp, about 30-45 minutes, flipping carrots every 15 minutes for even browning. (Cooking times may vary depending on your type of grill so check them early)
- Brush carrots all over with glaze, cover grill, and continue to cook for 2-3 minutes longer.
- Transfer carrots to serving bowl, drizzle with additional glaze, garnish with green onion, and serve immediately.
(click here) for printable recipe