Rainbow Carrots With Cilantro Chile Drizzle

I have been on a spicy food kick lately. More Mexican-spicy to be specific. It started with having a build your own taco or burrito bar for movie night. Next came celebrating Mexican Independence Day with Carne Asada. The craving had not been totally satisfied and I looked for more recipes. The Gardner & The Grill cookbook came to the rescue. I zeroed in on the one for Rainbow Carrots With Cilantro Chile Drizzle.

The cookbook arrived several weeks ago. A big smile appeared on my face as soon as I opened the package and saw the cover. A cookbook featuring the bounty from a garden and grilling too – how wonderful! I looked through it immediately and the first thing I noticed was the beautiful photography. I could gaze at the pictures in this book every day. Photos alone do not make or break a cookbook, the recipes are what count. Additional information is always a bonus.

The book starts out with helpful info. After an introduction, it goes right into grilling techniques. Not all grilling is done by placing food over hot coals or an open flame. The authors do a good job of summarizing some of the different techniques. What follows are recipes from pantry (spices, dessings, sauces, etc.) all the way to desserts. Along the way the authors talk about the food from the garden including herbs and all kinds of produce.

Rainbow Carrots With Cilantro Drizzle is the recipe I had to make first. The authors write about carrots and how they make great container garden or border plants. It made me want to plant carrots in containers next spring. I have added the Rainbow Hybrid carrot to my spring gardening shopping list. Since I do not have them now I used rainbow colored baby carrots I found at the store.

The star of the recipe is the drizzle. It does have one heck of a spicy kick. The heat from it was wonderful in combination with the sweetness of the carrots. I am so very glad the recipe makes a big batch (about 2 cups). There is plenty for me to use on foods like pork, chicken, and other veggies. I think it might just be a staple in my fridge from now on. If you like hot and spicy, this is the drizzle for you.

Grilling season for me is year-round. I cannot wait to try more of the recipes. I recommend this book if you enjoy gardening and grilling or want to learn more about either. What is your favorite food from the garden or cooked on the grill?

Buy The Gardener & the Grill from Amazon by clicking on the book title link or photo (affiliate links):

About the Authors: Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they’ve written reams between them on their favorite recipes and best grilling methods. The fabulous pair have appeared on the Food Network and Better Homes & Gardens TV. They both share their skills and love of grilling in classes that have reached over 75,000 students. Today with tongs in hand, they’re grilling and barbecuing away in Kansas City, MO. (Note: Authors information provided by the publisher, Running Press)

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Rainbow Carrots With Cilantro Chile Drizzle

A recipe for rainbow carrots cooked on a grill and served with a cilantro chile drizzle.

Course Side Dish

Cuisine American Southern

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Renee

Ingredients

For the Cilantro Chile Drizzle:

• 1 cup coarsely chopped fresh cilantro leaves and tender stems
• 1 canned chipotle chile in adobo sauce
• 1 large garlic clove
• 1/3 cup seasoned rice wine vinegar
• 1/3 cup fresh lime juice
• 2 tablespoons honey
• 2/3 cup canola oil
• Fine kosher or sea salt to taste

For the Carrots:

• 2 bunches baby carrots about 16, trimmed, with 2 inches of the green tops
• 1 tablespoon olive oil
• Fine kosher or sea salt to taste
• 2 tablespoons chopped fresh cilantro garnish

Instructions

For the Cilantro Chile Drizzle:

1. Combine the cilantro, chile, garlic, rice wine vinegar, lime juice, honey, and oil in a food processor and process until emulsified. Season with salt to taste. Transfer to a jar with a lid. The drizzle will keep, covered, in the refrigerator for up to 1 week.

For the Carrots:

1. Prepare a hot fire on the indirect side of your grill. Place the carrots in a 9 X 13-inch disposable aluminum pan, drizzle with olive oil, and salt to taste.
2. Place the carrots on the indirect (or no-heat) side of the grill and close the lid. Grill carrots for 15 to 20 minutes or until the carrots are crisp-tender when pierced with a knife in the thickest part.
3. To serve, drizzle the carrots with the Cilantro Chile Drizzle and sprinkle with chopped cilantro.

Recipe Notes

Recipe reprinted with permission from THE GARDENER & THE GRILL © 2012 by Karen Adler & Judith Fertig, Running Press, a member of the Perseus Books Group.

Disclaimer: I received a copy of The Gardener & The Grill cookbook for review from the publisher, Running Press. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.