Chef notes
I'm a big fan of contrasting flavors, textures and temperatures; it just makes food that more exciting. This dish combines sweetness, saltiness, acidity, softness, creaminess and crunch. These carrots really got it going on!
Technique tip: To cook the carrots and have them still be al dente, blanch before grilling.
Swap option: You can swap out carrots for asparagus or green beans.
Ingredients
- 1 cup balsamic vinegar
- 1 cup honey
- 2 tablespoons minced shallots
- 2 pounds organic rainbow carrots, tops trimmed and blanched for 5 minutes in salted water
- 2 cloves garlic, minced
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 2 tablespoons olive oil
- 4 ounces crumbled feta cheese
- 3 tablespoons salted, roasted sunflower seeds
- 1/4 cup chopped fresh cilantro
Preparation
For the glaze:
On the stovetop, place the vinegar, honey and shallots in a small saucepot. Bring to a boil, then reduce to a simmer and continue to cook for 12 to 14 minutes, until reduced to a glaze consistency. Set aside and cool to room temperature.
For the carrots:
1.Prepare the grill for direct heat cooking and bring to 400 F.
2.In a large bowl, toss the carrots with the garlic, salt, pepper and olive oil.
3.Place them on the grill and cook on one side for 4 to 5 minutes, until slightly blistered.
4.Flip the carrots over and brush with the glaze. Continue to cook for about another 3 minutes. Flip them again so you can glaze the other side. Continue to cook for another minute, until lacquered.
5.Remove the carrots from the grill and drizzle them with the remaining glaze and top them with the cheese, sunflower seeds and cilantro.
Recipe excerpted from "EGGin': David Rose Cooks on the Big Green Egg" by David Rose. Andrews McMeel Publishing © 2021.
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