CHARRED CARROTS
4 servings
Prepare a hot grill fire, preheat the broiler and position a rack in the top third of the oven, or set a heavy skillet or grill pan over medium-high heat.
Trim and peel or scrub well:
- 1 pound small whole carrots, or medium carrots halved lengthwise
If you are using a skillet, cut them crosswise so that they will fit in the pan. Toss them on a baking sheet or in a bowl with:
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper or Cajun Blackening Spice
If cooking on the grill, place the carrots over direct heat (use a grill basket or lay them perpendicular to the grates). If broiling, spread the carrots on the baking sheet and place it under the broiler. If pan-searing, place in the skillet in a single layer. Cook undisturbed until the carrots have deeply browned spots or edges, about 4 minutes. Turn the carrots and brown on the other side, about 3 minutes more. Remove from the heat, cover with foil, and let stand for 5 minutes (they will continue to cook). Serve while hot, tossed with:
Or top with one of the following:
- ½ cup crumbled fresh goat cheese, and 2 tablespoons chopped parsley or tarragon
- Tzatziki