Grilled Carrots

[Guest guest]

Grilled Carrots

 

8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem

1/4 cup unsalted butter we used olive oil

1/2 teaspoon red wine vinegar

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 teaspoon minced fresh Italian parsley

 

1. 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. The carrots

may be cooked up to this point several hours ahead of serving.

2. Brush the cooking grate clean. Grill the carrots over high heat, with the

lid open, until lightly charred with spots and stripes, 3 to 5 minutes,

turning occasionally and swapping their positions as needed for even

cooking. Move the carrots to a platter, brush them with the remaining butter

mixture, and season them with the remaining salt and pepper. Sprinkle the

parsley over the top. Serve warm. Serves 4.