Ingredients

The following ingredients have 4 Servings
  • 2 pounds (910 kg) whole carrots, peeled ((about 30 smaller, thin carrots or 10-15 medium carrots))
  • Garnish: chopped green onion, thyme or chives
  • 3 tablespoon good quality balsamic vinegar, Note 1
  • 1 1/2 tablespoon maple syrup ((or honey or brown sugar))
  • 1/2 tablespoon lime juice ((or lemon juice))
  • 1 teaspoon grated fresh ginger ((or pinch ground ginger))
  • 1/4 teaspoon kosher salt and black pepper
  • 1 teaspoon fresh chopped fresh thyme leaves

Instruction

  • HEAT GAS GRILL to medium-high heat, 425-450F/218-232C. Spray grates with oil or oil grates with a paper towel dipped in oil.
  • PARBOIL CARROTS: If using medium or larger carrots, cut the carrots lengthwise in half or quarters to about 1/2-3/4 inch/1.27-1.9 cm thickness for quicker cooking (try to get carrots to about the same thickness for even cooking). Bring 1-2 inches/3-5 cm of water to boil in large saucepan. Add pinch of salt. Add carrots and boil for 7 minutes or until tender and easily pierced with a knife. Cooking time will depend on thickness of carrots. Drain carrots.
  • MAKE GLAZE: While carrots are boiling, combine all glaze ingredients in a small bowl.
  • GRILL CARROTS: Place carrots on a large baking sheet and brush with glaze. (I also spray them with some oil to be extra sure of no sticking to grill). Transfer to grill in a single layer. Close lid. Grill over direct heat for 5-6 minutes total, turning and glazing a couple of times.
  • SERVE: Transfer to plate, drizzle with leftover glaze. Garnish with fresh thyme, green onions or chives. Sprinkle lightly with sea salt if you like. Serve.