Gentle readers, I do apologize for my absence. Work has taken me abroad to eat new and different things (along with doing my actual job!). More on that in future epistles. For today I’m determined that spring will be in the air. Even if that air looks like this.
But I digress. This weekend the weather became springlike for a hot second, and baby carrot bunches were on sale and looking so tempting, it was time to grill. Another pro tip, wear gloves when moving your grill around the deck. Or you will look down and wonder what happened.
If you have been primarily a meat griller to date, let me encourage you to try any and all vegetables on the grill. I’ve got a grill basket for those things that won’t stay put on top of a grate, but carrots go so nicely lengthwise, and they’re so forgiving, they are a great starter.
The Practical Cook admits that this batch got, ahem, particularly caramelized shall we say, as TPC attempted to do too much at once and the grill needed a bit of adjustment. However, still delicious.
Grilled Carrots with Cumin and Clementine
2 batches fresh baby carrots, the kind with the green tops on, as close to being in the ground as you can get them (carrots lose water, and the longer they sit on the shelf or your fridge, the less wonderful they are on the grill)
1/2 teaspoon ground cumin
juice of 1 clementine
salt and pepper
- Fire up the grill, preheat to medium-high. Scrub and oil grates so you’re ready for slightly sticky carrots.
- Meanwhile, clean and peel carrots. Remove all but a 1/2 inch of green carrot top. (If you don’t own the OXO vegetable peeler, now is the time. It will change your life.)
- In a medium bowl, toss peeled carrots with olive oil and salt and pepper. Sprinkle cumin and clementine juice on evenly and toss again as necessary.
- Grill the carrots, about 8-10 minutes, or to preferred doneness. Cooking lower and slower will be softer carrots. Higher heat and faster = impatient family and more al dente.