Grilled Baby Carrots In Foil Food

GRILLED BABY CARROTS

Steps:

• Place all ingredients inside a large, plastic, zipper-top bag or large mixing bowl.
• Toss them well to coat the carrots with oil and spices.
• Place a piece of aluminum foil on the BBQ grill and place your carrots on that. Spread them out so that they are in a single layer. (You can also use a barbecue skillet or cast-iron skillet). Close the lid on the grill and allow to cook for about 30 minutes, stirring occasionally with BBQ tongs. Cook until they are soft and easily pierced with a fork.

BABY CARROT HOBO PACK

Steps:

• Place carrots and butter on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until carrots are tender, about 18 minutes.

MEDITERRANEAN VEGGIE PACKETS

Steps:

• PREHEAT oven to 450 degrees F or grill to medium-high.
• CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
• BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

GRILLED PARMESAN POTATOES AND CARROTS

Steps:

• Heat gas or charcoal grill. cut 18x12" sheet of heavy duty foil.
• Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoning salt and cheese, stir slightly to mix and coat vegetables.
• Wrap packet securely using double fold seals, allowing room for heat expansion. When grill is heated, place packet, seam side up on gas grill over medium heat or on charcoal grill 4-6" from medium coals.
• Cook 45-50 minutes or until vegetables are tender. Open packet carefully to allow steam to escape.
• Sprinkle with chives.