androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Grilled Carrots with Nutmeg Butter

Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    3 to 5 mins

Ingredients
Instructions

the Ingredients

20151023095417 18V
  • Completed step 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem
  • Completed step ¼ cup (½ stick) unsalted butter
  • Completed step ½ teaspoon red wine vinegar
  • Completed step ¼ teaspoon freshly ground nutmeg
  • Completed step ½ teaspoon kosher salt, divided
  • Completed step ¼ teaspoon freshly ground black pepper, divided
  • Completed step 1 teaspoon minced fresh Italian parsley leaves (optional)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 18V Step1
    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 towels.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 18V Step2
    Lay the carrots flat on a work surface. In a small saucepan over medium heat on the stove, 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.
  • 18V Step5
    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.
    Brush the cooking grates clean. Grill the carrots over 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.

More Veggies recipes

You May Also Like