Carrots are among the most popular root vegetables and are very healthy. They contain beta-carotenoids, fiber and vitamins, and on top of that they taste good. Particularly refined are marinated and grilled carrots, which enrich the grilling season not only as a side dish, but also as a vegetarian main course. Here are tips for grilling carrots and also a recipe.
Grilling carrots: The most important things in a nutshell
Young, medium-sized bunch carrots are best for the grill. Remove all but two centimeters (1 in) of the greens and blanch the vegetables first in boiling salted water until al dente. Then rinse the carrots in ice water and drain. Marinate the vegetables to taste with a mixture of butter, honey, orange zest and balsamic vinegar, and place them on the grill grate at right angles to the bars of the grill. Grill the carrots for about five minutes, turning the vegetables again in the marinade before serving.
How to prepare carrots for grilling?
Bunched carrots with green stems not only taste especially tender and sweet when fresh, but they also look great on the grill. Wash the vegetables, cut away the green above the stem base to within two centimeters. Peel the carrots with a vegetable peeler. Then blanch the carrots so they are not too hard for the grill. To blanch, fill a large pot two-thirds full with water. Add two teaspoons of salt and bring the water to a boil. Then add the carrots and blanch them for about five minutes until they are just cooked, still firm to the bite. Lift the carrots out of the pot and immediately place them in ice water. This will stop the cooking process. Then it is a matter of draining the carrots and letting them drain well.
What to consider when grilling carrots?
Whether you are grilling with a gas grill or charcoal: You should prepare vegetables like carrots on a grate over direct medium heat. It should not get too hot, otherwise the carrots will quickly turn black on the grill. Important: Place the carrots across the struts on the grate, so they don’t fall off.
Recipe for grilled carrots with orange glaze
(For 4 to 6 people)
- 1/2 tsp. coarse sea salt
- 12 medium carrots, peeled, trim the green from the stalks to about three inches
- 3 tablespoons butter, melted
- 2 tbsp. honey
- 2 tsp finely grated zest from one organic orange
- 1 tsp. balsamic vinegar
- 2 tbsp finely chopped parsley
In a large bowl, mix the melted butter, honey, orange zest, vinegar and salt. Add the carrots and turn the vegetables so they are evenly coated with the marinade. Using tongs, lift the grilled carrots out of the bowl and let the excess glaze drip off into the bowl. Place the carrots across the struts on the grill and grill the vegetables over direct medium heat for about five minutes, until the carrots are lightly caramelized. Turn the carrots occasionally. After grilling, you can toss the carrots again in the marinade, sprinkle with the parsley and serve while still warm, for example as a side dish with fish or meat.
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