FOOD

Grilled Heirloom Carrots With Herb Dressing

Megan is showing you how to make Grilled Heirloom Carrots with Herb Dressing.

FOOD

Grilled Heirloom Carrots With Herb Dressing

Megan is showing you how to make Grilled Heirloom Carrots with Herb Dressing.

Ingredients

Grilled Heirloom Carrots with Herb Dressing

  • 2 pounds heirloom carrots, scrubbed clean and tops trimmed
  • Vegetable oil, for drizzling

Dressing

  • 1 cup basil, tightly packed
  • 1/4 cup flat leaf parsley leaves, loosely packed
  • 2 tablespoons cilantro leaves
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 2 tablespoons sherry vinegar
  • 1 tablespoon capers

Steps

Grilled Heirloom Carrots with Herb Dressing

  1. Preheat your grill to 425°F. Clean and oil the grates.
  2. On a sheet tray or plate, place the cleaned carrots. Drizzle with enough vegetable oil to coat. Lay in an even layer on the preheated grill. Grill for 10-12 minutes, flipping half way through. The carrots should be charred and slightly softened but not soggy.
  3. If making this in the oven, preheat to 425°F and place the carrots in a single layer on a baking sheet and drizzle with oil. Roast for 15-20 minutes or until slightly softened and golden brown. You can broil them at the end for a minute or two to get really nice caramelization.
  4. While the carrots are grilling, make the dressing.

Dressing

  1. In a food processor or blender combine the basil, parsley, cilantro, olive oil, a large pinch of salt, about 1/2 teaspoon. of freshly ground pepper, sherry vinegar and capers. Blend until combined but still a little chunky. Taste for seasoning, adding more salt or vinegar if needed. Set aside.
  2. Remove the carrots from the grill and place on a platter or cutting board. Drizzle the dressing over the carrots, leaving some areas exposed. Serve warm or room temperature.