Ginger-Glazed Grilled Thumbelina Carrots |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Sounds like a great way to cook carrots. I included the minimum time for marination in the prep time. Even with the Thumbelinas you might lose some in the grill. Ingredients:
1 lb carrot, preferably thumbelina carrots, peeled |
1 garlic clove, minced |
1 tablespoon grated fresh ginger |
1/2 lime, juice of |
2 tablespoons brown sugar (light or dark, your preference) |
1 dash salt and pepper |
1 tablespoon extra virgin olive oil |
Directions:
1. Cut the carrots into even chunks that will not fall through your grill grate, such as just halved lenthwise if Thumbelinas, and also chopped to 1 /12 - 2 pieces if not Thumbelinas.
2. Combine all ingredients in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.
3. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes.
4. Remove cover. Flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first, especially if not using Thumbelina carrots).
5. Let cool a few minutes & then serve while still warm. Great on it's own or in salads.
|
|