Grilled Carrots

    Grilled Carrots
    Carolyng Gomes

    This recipe is a new way to enjoy sweet, tender carrots: they're grilled then get a generous sprinking of charred queso fresco and fresh parsley. 

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    Ingredients
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    1
    pound
    carrots, preferably multi-colored, scrubbed
    1
    teaspoon
    kosher salt
    1
    tablespoon
    Olive Oil
    1/2
    teaspoon
    freshly ground black pepper
    1
    3-ounce piece queso fresco
    1/4
    cup
    parsley leaves, chopped
    Directions
    Step 1
    Fill a pot halfway with water, add 1 teaspoon salt and bring to a boil over medium-high heat. Add the carrots and cook until just softened, 3 to 5 minutes.
    Step 2
    Transfer carrots to a bowl of ice water until cooled, about 2 minutes. Remove carrots from ice bath and pat dry.
    Step 3
    Preheat a grill pan over medium-high heat. Brush carrots with olive oil and sprinkle with pepper. Place carrots on the grill and cook until well marked, 3 to 4 minutes per side. Transfer to a serving plate.
    Step 4
    Place queso fresco on the grill and cook for 30 seconds per side. Rough chop queso fresco and toss with parsley.
    Step 5
    Sprinkle the carrots with the queso fresco and parsley mixture.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    40 mins
    Prep Time: 
    15 mins
    Cook Time: 
    25 mins
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    The base number of servings for this recipe is 4
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