Chargrilled 'Burnt' Carrots
Burnt Carrots
Nathan Congleton / TODAY
print recipe
Rating:
3.375 (8 rated)
Cook time:
Prep time:
Servings:
2-4

Most people don't think to grill carrots; they only think to use them raw and in salads, so this dish is a real showstopper. And it's easy. Plus, carrots are at their peak right now.

Technique tip: Close your grill while the carrots are cooking to give them some real smoke flavor.

Swap Option: Your favorite root vegetable

Ingredients

    • 6 to 8 whole raw jumbo carrots, washed
    • 2 ounces peanut oil
    • 1 ounce honey
    • 2½ ounces goat cheese
    • 1 tablespoon crushed red pepper flakes
    • Salt and pepper, to taste

Preparation

1. Preheat the grill to high heat.

2. Wash carrots and trim ends, but do not peel them.

3. Cut into approximately 1/2-inch-by-1/2-inch sticks.

4. Coat the carrots with peanut oil, then season with salt and pepper.

5. Place the carrots on the grill, turning them as they gain color.

6. When carrots are just soft enough to pinch, they are ready.

7. Place carrots in a serving vessel and top with goat cheese, honey and chili flakes.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Watch Al Roker help teach dads how to barbecue live on the TODAY plaza

Play Video - 6:11