Labadie Recipe Database

Name Grilled Carrots Number of People 4 List of Ingredients 8 mediums carrots, each 6 to 8 inches long and about 1 inch wide at the thick end 1/4 cup (1/2 stick) unsalted butter 1/2 tsp. red wine vinegar 1/4 tsp. freshly grated nutmeg 1/2 tsp. kosher salt 1/4 tsp. ground black pepper 1 tsp. minced, fresh parsley leaves Description Prepare grill for direct cooking over high heat (450 to 550 degrees). Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes.  Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.  Lay the carrots flat on a work surface. In a small saucepan over medium heat, mel the glaze ingredients.  Brush the carrots with half of the glaze. Brush the cooking grates clean.  Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally and swapping their positions as need for even cooking.  Transfer the croots to a platter and season them with the remaining glaze.  Sprinkle with parsley; serve warm. Time 20 minutes Difficulty (1-5) 1 Notes Delicious! Image