Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 30 2019
Grilled Veggies - Carrots
Check your farmer’s markets or the grocery’s organic section for carrots on the small, thin side (if none are available, you could use larger carrots and cut them in half lengthwise). Large carrots can easily become too blackened on the outside while remaining raw in the center, so smaller carrots are key here.
1 pound small carrots (or large carrots cut in half lengthwise)
1 lime
3 tablespoons fresh cilantro (chopped)
A few pinches of cumin
Olive oil
Kosher salt
Fresh ground black pepper
Preheat a grill to medium heat.
Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
Roughly chop the cilantro.
When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.