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
15-20medium-smallcarrotswashed
2tbspolive oil
2tspsalt
1tspblack pepper
For the Glaze
2blood orangesone zested, both juiced
1tbsp garlicfinely chopped
1tbsptomato paste
2tbsphoney
1Thai red chili, thinly slicedOPTIONAL
2tbspfresh dillroughly 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.