Grilled Balsamic Glazed Carrots
20 minutes start to finish
ingredients
2 lbs whole carrots, peeled, halved or quartered
Garnish: chopped green onion, thyme or chives
balsamic Glaze
3 tablespoons balsamic vinegar
1/2 tablespoon lemon or lime juice
1 1/2 tablespoon maple syrup
1 tsp grated ginger
1/4 tsp salt & black pepper
1 tsp fresh chopped thyme
instructions
HEAT GAS GRILL to medium-high heat,. Spray grates with oil or oil grates with a paper towel dipped in oil.
PARBOIL CARROTS: If using medium or larger carrots, cut the carrots lengthwise in half or quarters. Bring 1-2 inches of water to boil in large saucepan. Add pinch of salt. Add carrots and boil for 7 minutes or until tender and easily pierced with a knife. Drain carrots.
MAKE GLAZE: While carrots are boiling, combine all glaze ingredients in a small bowl.
GRILL CARROTS: Place carrots on a large baking sheet and brush with glaze. (I also spray them with some oil to be extra sure of no sticking to grill). Transfer to grill in a single layer. Close lid. Grill over direct heat for 5-6 minutes total, turning and glazing a couple of times.
SERVE: Drizzle with leftover glaze. Garnish with fresh thyme, green onions or chives. Sprinkle with sea salt if you like. Serve.