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Category: Carrots
Prep Time: Cook Time: Total Time:
GRILLED CARROTS - Weber Grill Restaurant
Makes 4 Servings
8 medium carrots 6-8 inches long
1/4 cup unsalted butter
1/2 teaspoon red wine vinegar
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 teaspoon minced fresh Italian parsley
Set the grill for direct cooking over high heat. Peel the carrots and cook in boiling water until partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse under cold water for at least 10 seconds to stop the cooking.
Lay the carrots flat on a work surface. Use a small saucepan over medium heat, melt butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
Brush the cooking grates clean. Grill carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush with the remaining butter mixture, and season with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.
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GRILLED CARROTS - Weber Grill Restaurant
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Category: Carrots
Prep Time: Cook Time: Total Time:
GRILLED CARROTS - Weber Grill Restaurant
Makes 4 Servings
8 medium carrots 6-8 inches long
1/4 cup unsalted butter
1/2 teaspoon red wine vinegar
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 teaspoon minced fresh Italian parsley
Set the grill for direct cooking over high heat. Peel the carrots and cook in boiling water until partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse under cold water for at least 10 seconds to stop the cooking.
Lay the carrots flat on a work surface. Use a small saucepan over medium heat, melt butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
Brush the cooking grates clean. Grill carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush with the remaining butter mixture, and season with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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