Grilled New Carrots with Maple and Dill2017-05-30
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
by Bobby Flay, Stephanie Banyas, Sally Jackson
This recipe and following excerpt is from the book Bobby Flay’s Barbecue Addiction
Carrots might not be the first vegetable that comes to mind as a good fit for the grill, but trust me on this one.The pairing of smoke with the root vegetables natural sweetness and the audition of maple syrup and dill may just become a new classic American side dish-at least it will at my barbecues.Book Review
- Kosher salt and freshly ground pepper
- 1 bunch farm-stand carrots, green tops trimmed to about ½ inch
- 2 Tablespoons unsalted butter
- ½ cup pure grade B maple syrup
- 3 Tablespoons chopped fresh dill
Heat your Grill to high for direct grilling.
Bring a large pot of salted water to a boil, add the carrots, and cook until a paring knife inserted into the center of a carrot meets with slight resistance, about 3 minutes. Drain and immediately rinse with cold water to stop the cooking. Drain well again and pat dry with paper towels.
Melt the butter in a small saucepan, add the maple syrup, and stir until combined. Brush the carrots with some of the glaze and season with salt and pepper. Grill until golden brown on all sides and just cooked through, about 2 minutes. Remove the carrots to a platter, brush the tops with more of the glaze, and sprinkle with the chopped fresh dill.