Grilled and Glazed Balsamic Carrots

 

INGREDIENTS

  • 2 pounds whole carrots, peeled (about 30 smaller, thin carrots or 10-15 medium carrots)

  • Garnish: chopped green onion, thyme or chives

    Balsamic Glaze

  • 3 tablespoon good quality balsamic vinegar

  • 1/2 tablespoon maple syrup (or honey or brown sugar)

  • 1/2 tablespoon lime juice (or lemon juice)

  • teaspoon grated fresh ginger (or pinch ground ginger)

  • 1/4 teaspoon kosher salt and black pepper

  • 1 teaspoon fresh chopped fresh thyme leaves

 
 

DIRECTIONS

  1. HEAT GAS GRILL to medium-high heat, 425-450F/218-232C. Spray grates with oil or oil grates with a paper towel dipped in oil.

  2. PARBOIL CARROTS: If using medium or larger carrots, cut the carrots lengthwise in half or quarters to about 1/2-3/4 inch/1.27-1.9 cm thickness for quicker cooking (try to get carrots to about the same thickness for even cooking). Bring 1-2 inches/3-5 cm of water to boil in large saucepan. Add pinch of salt. Add carrots and boil for 7 minutes or until tender and easily pierced with a knife. Cooking time will depend on thickness of carrots. Drain carrots.

  3. MAKE GLAZE: While carrots are boiling, combine all glaze ingredients in a small bowl.

  4. GRILL CARROTS: Place carrots on a large baking sheet and brush with glaze. (I also spray them with some oil to be extra sure of no sticking to grill). Transfer to grill in a single layer. Close lid. Grill over direct heat for 5-6 minutes total, turning and glazing a couple of times.

  5. SERVE: Transfer to plate, drizzle with leftover glaze. Garnish with fresh thyme, green onions or chives. Sprinkle lightly with sea salt if you like. Serve.