Whether you brush them with a savory sweet glaze in the last minutes or toss them with a tangy vinaigrette. Grilled roasted carrots provide a tasty canvas, whether simple with just a sprinkle of flaky salt and freshly ground pepper and a glug of good olive oil and maybe a splash of balsamic. If you haven't yet tried grilling them, you are in for a treat.
Serves 4
Prep Time 5 minutes
Cook Time 45-60 minutes
INGREDIENTS
4-5 carrots, with green tops
3 tablespoons olive oil
Kosher salt and freshly ground pepper
1/4 cup scallions or chives, finely chopped
FOR MISO GLAZE
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
1 1/2 teaspoons Taste #5 Vegetarian paste
2 tablespoons white miso (soybean paste)
METHOD
Preheat grill to medium high heat
In a small bowl, mix all glaze ingredients and set aside.
Split carrots lengthwise, leaving on green tops.
Brush or toss with olive oil. Lightly season with salt and pepper.
Place carrot slices away from the direct flame. Cover and cook until tender all the way through, about 45 minutes, flipping carrots every 15 minutes for even browning.
When done, brush the carrots with the glaze and cook for another 3 minutes longer.
Remove carrots and arrange on a serving platter, drizzle with a little reserved glaze and garnish with the scallions or chives.
Serve immediately.
