Easter is just around the corner and I’ve been testing out different recipes for our Easter dinner menu. These grilled carrots are the star side dish, appropriately so. But let’s be honest, I would eat these as a side any day.
Gingham Napkin | Porcelain Bunny | Pepper Mill | Faux Artichokes | Marble Bowl
The key to keeping these grilled carrots moist (sorry, trigger word) is to steam them for a few minutes before popping them on the grill! Soft in the middle and grilled on the outside.
The glaze is where the flavor kick is. Orange and tomato with carrot make such a great flavor profile, and I like to give a bit of heat with the Thai chili! Not everyone loves the heat, but I think it gives the perfect bite.
Of course if you’re hoping to feed this to your kids, I would steer away from the heat, or maybe mix up two glazes–one with the chili and one with out! Vegetables should be fun and delicious for everybody, and these carrots will make a great dish for your family or guests!
Delicious! I did a slight variation with what I had on hand…no chilis, but I had hot honey and no dill, but sage. Loved the flavors with the tomato! Thanks for the inspiration!
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