Carrots are these wonderfully bright, colourful vegetables that I love to walk right past in the grocery store. I haven’t entirely opened my mind to the possibilities of cooking them. My creative autonomy is still bound by the lifeless, soft boiled version from childhood.
A big factor in throwing a bushel of these babies into the cart is having an idea of what ingredients will bring out the natural tastiness in all that orange. I want this to be easy. I’m not reinventing the wheel for carrots.
A few simple things I always keep at home did the trick.
1 bushel of carrots
1 1/2 tbsp. Olive Oil
2 tbsp. Balsamic Vinegar
1 1/2 tbsp. brown sugar
1 dollop of honey
Wash and scrub carrots, peel if you choose. Whisk ingredients together and slather on carrots. Marinade in the fridge for 1/2 hour.
BBQ or bake carrots at 350 for 20-30 minutes or until charred on the outside but still slightly crisp on the inside.
I served with marinated chicken skewers from St. Lawrence Market, Jasmine rice and grilled asparagus. The best part? All done on the BBQ, no mess, no clean up. Boom.