Grilled Carrots with Fresh Thyme
Who knew that carrots responded so happily to grilling? The dry heat of the grill concentrates their flavor, so they taste almost like a sweet potato. Serve these supersweet carrots with a pork roast or add to a platter of grilled vegetables. From Eating Local.
- 1 pound slender carrots (about 6 to a pound), well scrubbed but not peeled
- 1 tablespoon extra virgin olive oil
- 2 teaspoons finely minced fresh thyme
- Kosher or sea salt
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375˚F), leaving one burner unlit for indirect grilling.
If the carrots are uniformly slender, leave them whole. If they are considerably thicker at the top than at the bottom, cut them into 3- to 4-inch chunks and halve the thick ends to make pieces of approximately the same size.
Put the carrots on a platter and roll them in olive oil to coat them lightly. Season with thyme and salt.
Cook over indirect heat in a covered grill, turning occasionally, until carrots have softened, about 20 minutes. For the final minute or so, grill the carrots, uncovered, directly over the coals or gas flame to char them slightly.