· Food For Thought
Recipe of The Month: The Very Best Grilled Carrot Recipe
The cliché thing to do for Easter would be to talk about grilling cute little spring animals. Things like lambs and rabbits and ducklings. But, we’re above that. So we’re sharing our favourite recipe for grilled carrots.
Last year, Radha in our accounting department made these carrots for lunch one day. Honestly, they’re the tastiest carrots we’ve ever had here at The Hot Line. The recipe is from Weber’s cookbook ‘Weber’s Way to Grill’ by Jamie Purviance. The book, of course, is available for purchase in our stores.
We didn’t have any Eyetalian parsley so we used arugula.
ORANGE GLAZED CARROTS
- 2¼ teaspoons kosher salt, divided
- 12 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem, peeled and trimmed
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey or maple syrup
- 2 teaspoons finely grated orange zest
- 2 teaspoons balsamic vinegar
- 2 tablespoons finely chopped fresh Italian parsley (we used arugula)
Peel your carrots. We used carrots from Beck Farms in Innisfail. They make other carrots taste like bland, wooden pretenders that don’t deserve to live in carrot-land.
Combine ¼ teaspoon of the salt, butter, the honey (we used locally produced Scandia honey which, of course, is available for sale in our Calgary stores), the orange zest and the balsamic vinegar. The honey and the butter should be melted before you add the zest but we forgot to do that (didn’t seem to matter).
Boil carrots in salted water (using two of your teaspoons in the ingredients) for about six minutes – enough so that they’re tender but still have a crisp
bite to them. Remove carrots from boiling water and put them into an icy bath to halt the cooking process.
Remove carrots from ice water, dry them off a bit and then pour the liquid mixture over top of them and make sure the carrots are all coated evenly. (You’re going to need the remaining liquid later so don’t throw it out after this step.)
Grill the carrots for about 2-3 minutes per side using direct medium heat. Take the carrots off the barbecue and, once again, evenly coat them with the liquid.
Sprinkle with some green stuff and voila – the best carrots ever.