Grilled Baby Carrots Food

GRILLED BABY CARROTS

Steps:

• Wash and scrub carrots thoroughly with cold running water. Toss in a large dish with oil, salt, and pepper. Grill in batches, if necessary, on the rack of a covered grill directly over medium heat for 20 to 25 minutes or until tender, rolling carrots up and down the grill occasionally.
• Stir together the yogurt, sour cream, rub, and 1/4 teaspoon kosher salt. Transfer carrots to a serving platter and top with yogurt mixture and pistachios.

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 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.

BBQ CARROTS

Steps:

• Peel and slice carrots into bite-size pieces. Cut onion into rings.
• Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
• Dot with butter and sprinkle with salt and pepper. Cover with foil.
• Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.

SUGAR-GRILLED BABY CARROTS AND ONIONS WITH PECANS

Steps:

• Preheat gas grill to medium-high heat.
• In bowl roll the baby carrots and onion with olive oil.
• Coat with brown sugar and salt.
• Place carrots and onion on aluminum foil.
• Place on grill and cook for about 30 minutes (make sure to watch closely).
• You will want to turn carrots and onions so that they are evenly cooked.
• You will know the carrots and onions are done when the sugar is caramelized and the carrots are starting to look burnt.
• Sprinkle toasted pecans over carrots and onions before serving.

GRILLED CARROTS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
• Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.