Glazed Grilled Carrots
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
- Serves: 4 persons
- 2tablespoons balsamic vinegar
- 1tablespoon soy sauce
- 1tablespoon dark brown sugar
- ½teaspoon finely chopped fresh rosemary
- ½clove garlic, cut into paper-thin slices
- 1teaspoon freshly grated ginger
- 2tablespoons vegetable oil, plus more for the carrots
- 10medium carrots, peeled, trimmed and cut in half lengthwise
- 1green onion, thinly sliced
Step 1In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
Step 2Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
Step 3When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.