Our new charcoal grill has been the source of much inspiration this summer, from bean burgers to Spanish fare to salad greens. So when the carrots from our square foot garden were harvest ready, we knew just what to with them – toss them on the grill!
As expected, grilling brought out a lovely sweet flavor in the carrots (there doesn’t seem to be much the grill can’t improve!). Tossed with the lime juice, cilantro, and just a touch of cumin, they were an excellent treat! We ate them as an appetizer since their small size lent well to finger food; they would also be great as a side dish.
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). And don’t worry if you don’t have a grill – roasting the carrots in the oven can achieve a very similar taste.
- 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. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
- 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.