Go Back
Grilled Carrots with Orange Tomato Glaze | Chris Loves Julia
Print

Grilled Carrots with Orange Tomato Glaze

Orange, carrot & tomato are one of the most surprisingly delicious flavor combinations I've found. Sweet, tangy, and if you opt for the Thai chili addition, great spice.
Course Side Dish
Keyword carrots, grilled, orange, sides

Ingredients

  • 15-20 medium-small carrots washed
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper

For the Glaze

  • 2 blood oranges one zested, both juiced
  • 1 tbsp garlic finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp honey
  • 1 Thai red chili, thinly sliced OPTIONAL
  • 2 tbsp fresh dill roughly chopped

Instructions

Steam the Carrots

  • Preheat grill on high. Add an inch of water to a pan with a lid, add a steamer basket inside and heat on medium high. Once the water starts to boil, add the carrots, cover and steam for 2-3 minutes. Remove and shock in cold water, pat dry and set aside.

Make the Glaze

  • In a bowl, whisk together all the glaze ingredients. Put in a pan over medium low heat until it just simmers.

Grill the Carrots

  • Toss your carrots with the olive oil, salt and pepper. Grill on high until char marks begin to form.

Glaze & Serve the Carrots

  • Add 1/2 the fresh dill to the glaze. Remove the carrots from the grill and toss with the glaze to coat. Place on a platter and top with the remaining fresh dill. Serve warm.