Easter is just around the corner and I’ve been testing out different recipes for our Easter dinner menu. These grilled carrots are the star side dish, appropriately so. But let’s be honest, I would eat these as a side any day.
Gingham Napkin | Porcelain Bunny | Pepper Mill | Faux Artichokes | Marble Bowl
The key to keeping these grilled carrots moist (sorry, trigger word) is to steam them for a few minutes before popping them on the grill! Soft in the middle and grilled on the outside.
The glaze is where the flavor kick is. Orange and tomato with carrot make such a great flavor profile, and I like to give a bit of heat with the Thai chili! Not everyone loves the heat, but I think it gives the perfect bite.
Of course if you’re hoping to feed this to your kids, I would steer away from the heat, or maybe mix up two glazes–one with the chili and one with out! Vegetables should be fun and delicious for everybody, and these carrots will make a great dish for your family or guests!
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Grilled Carrots with Orange Tomato Glaze
Ingredients:
- 15-20 medium-small carrots washed
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
For the Glaze
- 2 blood oranges one zested, both juiced
- 1 tbsp garlic finely chopped
- 1 tbsp tomato paste
- 2 tbsp honey
- 1 Thai red chili, thinly sliced OPTIONAL
- 2 tbsp fresh dill roughly chopped
Directions:
Steam the Carrots
- Preheat grill on high. Add an inch of water to a pan with a lid, add a steamer basket inside and heat on medium high. Once the water starts to boil, add the carrots, cover and steam for 2-3 minutes. Remove and shock in cold water, pat dry and set aside.
Make the Glaze
- In a bowl, whisk together all the glaze ingredients. Put in a pan over medium low heat until it just simmers.
Grill the Carrots
- Toss your carrots with the olive oil, salt and pepper. Grill on high until char marks begin to form.
Glaze & Serve the Carrots
- Add 1/2 the fresh dill to the glaze. Remove the carrots from the grill and toss with the glaze to coat. Place on a platter and top with the remaining fresh dill. Serve warm.
Delicious! I did a slight variation with what I had on hand…no chilis, but I had hot honey and no dill, but sage. Loved the flavors with the tomato! Thanks for the inspiration!