A recipe for rainbow carrots cooked on a grill and served with a cilantro chile drizzle.
Course
Side Dish
Cuisine
American Southern
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4people
AuthorRenee
Ingredients
For the Cilantro Chile Drizzle:
1cupcoarsely chopped fresh cilantro leaves and tender stems
1canned chipotle chile in adobo sauce
1large garlic clove
1/3cupseasoned rice wine vinegar
1/3cupfresh lime juice
2tablespoonshoney
2/3cupcanola oil
Fine kosher or sea salt to taste
For the Carrots:
2bunches baby carrotsabout 16, trimmed, with 2 inches of the green tops
1tablespoonolive oil
Fine kosher or sea salt to taste
2tablespoonschopped fresh cilantro garnish
Instructions
For the Cilantro Chile Drizzle:
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:
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.
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.
To serve, drizzle the carrots with the Cilantro Chile Drizzle and sprinkle with chopped cilantro.