I contend that a great many recipes out there can only be made better with grilling. Case-in-point: my mom made some very tasty glazed carrots for our Thanksgiving meal and as good and they were, I was thinking that taking them to the flames would only improve them, so that's exactly what I did.
I grilled a bunch of peeled carrots over a medium-high heat until they were crisp-tender. In the last few minutes of grilling, I started brushing them with a glaze of orange juice, brown sugar, and butter until they had a slight glisten. Off the grill they were hit with some salt and fancied up with thyme—only to be immediately downed. Deep with carrot flavor and a pleasant sweet-but-tart glaze, this second version (no offense, Mom) blew the first away.
Grilled Glazed Carrots
- 1 bunch of carrots, peeled
- 1 large orange
- 1/4 cup dark brown sugar
- 2 teaspoons butter
- Olive Oil
- Kosher or Sea Salt
- Fresh thyme for garnish
To make the glaze, juice the orange in a small non-reactive saucepan. Over medium-heat, add the brown sugar and butter and cook until the mixture is slightly thickened, about 5 minutes, stirring occasionally. Remove from heat and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the charcoal grate. Clean and oil the cooking grate. Brush the carrots lightly with olive oil and place on the grill. Grill until crisp-tender, about 15 to 20 minutes, turning 4 times during cooking. In the last few minutes of cooking, brush the carrots all over with the glaze.
Remove the carrots to a plate, sprinkle with salt and fresh thyme. Serve immediately.