there have been a couple times that a perfectly-cooked carrot has totally rocked my world. if you haven't experienced this before, you should just trust me. the first time, was a five course meal at the altitude restaurant in shangri-la hotel in sydney, australia. one of the courses was carrots and I remember thinking "hmmmm." then, of course, they were absolutely the best thing I had ever eaten. recently, on our valentine's dinner date, I ordered salmon with a side of roasted vegetables. there were only two carrots in the mix, but again, the flavorful carrot romanced me.
does anyone else find carrots to be beautiful? when I pass them in the grocery store, with their huge green leaves and bright orange stalks - I always have an urge to buy them. I finally found a reason, or a recipe rather, to buy them! stephen was firing up the grill for a filet mignon and I decided to have carrots and broccoli, which turned out to be the perfect "spring is coming" dinner.
when I make these again, I will probably trim the greens down to leave just a bit of greenery still on the stem for visual sake. I also wouldn't cut them in half, again, just for looks.
I cooked the carrots in a foil pouch on the grill, but I recommend putting them directly on the grill for that char-burned taste.
aren't they just beautiful? I really love vegetables and need to try cooking with them more often. do you have any favorite vegetable recipes or preparations?
2 T. balsamic vinegar
1 T. soy sauce
1 T. dark brown sugar
1/2 t. finely chopped fresh rosemary
1/2 clove garlic
1/4 t. ground ginger
2 T. vegetable oil, plus more for the carrots
10 medium carrots, peeled, trimmed and cut in half lengthwise
1 green onion, thinly sliced
1. in a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. whisk in 2 tablespoons oil so dressing emulsifies; set aside.
2. heat grill to low. coat carrots with oil and season with salt. grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
3. when carrots come off the grill, toss them immediately in the prepared dressing. once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. drizzle a few spoonfuls of the remaining dressing over the top.
recipe adapted from odys and penelope