Carrots On The Grill Food

EASY GRILLED CARROTS

Steps:

• Wash and peel the carrots. Cut carrots in half using a sharp knife. For very large carrots, cut into quarters. Small, thin carrots can be left whole.
• Toss the carrots with the olive oil, a touch of salt (if you plan on using the soy sauce), and pepper.
• Preheat the grill to medium high heat. When ready to cook, place the carrots directly on the grill grates. Cook for about 4-5 minutes per side. Note: If you are grilling thicker carrots, you will need to use a combination of direct and indirect heat. For thicker carrots, start by cooking the carrots on the hot side of the grill, rotating them every 2-3 minutes until they are lightly charred on the outside. Then move them to the indirect heat and cook for 14-18 minutes until they are fork tender.
• Mix together any remaining olive oil from the carrots with the balsamic vinegar, soy sauce, honey (if using), and thyme.
• Drizzle the grilled carrots with the balsamic vinegar mixture.

GRILLED CARROTS

Steps:

• Heat grill to medium-high heat.
• Cut carrots lengthwise in half. If carrots are large, cut those carrot pieces lengthwise in half again.
• Toss carrots with half the dressing; place in grill basket.
• Grill 15 to 18 min. or until carrots are crisp-tender, turning occasionally. Place on platter.
• Drizzle with remaining dressing. Sprinkle with remaining ingredients.

GRILLED CARROTS

Steps:

• Prepare hot grill. Rub carrots with oil and place on oiled grill 4-6 inches from coals.
• Grill, turning occasionally, until outside is browned and inside is tender, about 20 minutes.

GRILLED CARROTS WITH HARISSA BUTTER

Steps:

• Toss 1 1/2 pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, 1/2 teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.

GRILLED CARROTS

Steps:

• Gather the ingredients.
• Heat the grill to medium-high heat, 400 F to 425 F.
• While the grill is heating up, trim the leafy tops and any fibrous ends of the carrots. Wash and peel the carrots, patting them with a paper towel to dry. You can cut big carrots in half lengthwise if thick enough to still be at least 1/2 to 3/4-inch thick.
• Place a single layer of carrots in a baking dish and coat lightly with olive oil.
• Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.
• Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook covered until the carrots develop grill marks, about 7 to 8 minutes per side.
• Once flipped, you will know when the carrots are done when both sides are seared (or they begin to brown) and can be pierced with a fork with a soft crunch in the middle.

GRILLED CARROTS WITH CUMIN-SERRANO YOGURT

Steps:

• Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
• Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
• Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
• Do Ahead
• Yogurt can be made 2 days ahead. Cover and chill.

CARROTS ON THE GRILL

Steps:

• In a large bowl, combine the soy sauce, oil, ginger, vinegar and garlic. Add carrots; toss to coat. , With tongs, place carrots on grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning and basting frequently with soy sauce mixture.

GRILLED CHICKEN BREASTS AND CHIPOTLE-CILANTRO CARROTS WITH FETA

Steps:

• Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
• Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
• Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
• Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

MAPLE-GLAZED GRILLED CARROTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush carrots with olive oil and sprinkle with salt and pepper.
• Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
• Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.