grilled carrots

Total Time: 45 mins

Servings: 2-4

Ingredients

Carrots:

  • 1 lb. small carrots, peeled (halved if medium)
    1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Carrot Top Chimichurri:

  • 1/4 c. carrot tops, washed and finely chopped
  • 1 garlic clove, grated or minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. red wine vinegar

For Serving:

  • 1/2 c. whole milk ricotta
  • 1 tbsp. chopped roasted pistachios

Instructions

  • Preheat: Heat the grill or grill pan on low until very hot, about 5 minutes.
  • Grill: Toss the carrots in olive oil and season with salt and pepper. Place the carrots on the grill and cook, covered, turning occasionally, until fork-tender and lightly charred, about 25–30 minutes.
  • Chimichurri: In a medium bowl, combine all of the chimichurri ingredients and stir to mix well.
  • Assemble: Spread the ricotta in the center of a serving dish in an even layer about ¼ inch thick. Top with the grilled carrots, spoon over the chimichurri, and finish with a sprinkle of pistachios.

Recipe Source: https://www.delish.com/cooking/recipe-ideas/a39614071/grilled-carrots-recipe/

Prep Your Grill:

  • Check your propane tank and hose for leaks
  • Keep your grill 10 feet away from building structures
  • Follow manufacturer’s grill instructions
  • Follow proper lighting procedures
  • Be present at all times while the grill is on

For more Grill Safety tips, click here