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Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

Grilled Carrots with Nutmeg Butter

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    3 to 5 mins

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    3 to 5 mins

the Ingredients

  • ¼ teaspoon freshly ground black pepper, divided
  • 1 teaspoon minced fresh Italian parsley leaves
  • 8 medium carrots, each 6 to 8 inches/15 to 20 centimeters long and about 1 inch/2.5 centimeters wide at the stem
  • ¼ cup / 55 grams (½ stick) unsalted butter
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon freshly ground nutmeg
  • ½ teaspoon kosher salt, divided

Instructions

  • 01 Prepare the grill for direct cooking over high heat (450° to 550°F/230° to 290°C).
  • 02 Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking. Drain well and pat dry with paper/kitchen towels.
  • 03 Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
  • 04 Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.
Ingredients
Instructions