In one of (I think) the last installments of "The produce the Chinese Restaurant gave me and things I made with it," we have these carrots here for you today. Carrots sometimes get a bad rep for being boring. I like to spice them up usually, remember Carrots of Insane Greatness? These are right up there!
I turned to my trusty Nothing Fancy cookbook from Alison Roman and found these carrots. I have never thought about grilling carrots before and I sure am glad I did. The caramelize beautifully and taste so sweet and delicious! Next time you are grilling some meat, throw these on there too. The sauce is really yummy and the cheese really compliments it all so well. Full recipe to follow the montage.
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| Just look at the char on those carrots! |
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| The simple cast |
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| Hello, hot sauce. Looks a lot different than my usual! |
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| This was the first time I brought the grill out this year. |
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| Look how pretty! I am so glad I decided to grill them! |
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| I love when it looks like the picture! |
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| Pin it for when the grilling mood strikes! |
Grilled Carrots with Limey Hot Sauce ( From Alison Roman's Cookbook, Nothing Fancy)
3 tablespoons of Olive oil
Salt and Pepper
1/4 cup fresh lime juice
1/2 jalapeño, finely chopped (remove seeds if you want less heat)
2 cloves of garlic, grated or finely minced
2 teaspoons honey
1 cup fresh cilantro, tender leaves and stems, roughly chopped
1 to 2 ounces feta cheese (or cotija if you have it)
Heat a grill to medium high (or alternatively your oven to 450). Toss the carrots with olive oil and salt and pepper. Grill or roast them, turning occasionally, until they are browned and caramelized, about 8-10 minutes (or 15-20 minutes in oven.) Remove and let cool. In the meantime, combine the rest of the ingredients except cheese and cilantro in a small bowl. Season with salt and pepper. Spoon the hot sauce over the carrots and then sprinkle with cheese and cilantro.
Happy Cooking!
Missy
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