It's funny (at least to me) how some of the simplest recipes end up tasting so darn good!
It's certainly the case with this honey glazed carrots recipe.
Fresh carrots, peeled and sliced in half lengthwise - it's that easy.
Rub them with a little oil and kosher salt and onto the hot grill they go.
As they cook you'll brush them with a blend of Honey and Balsamic vinegar.
Maple Syrup makes a great substitute for the Honey in this recipe, I've tried it and it works really well.
Keep an eye on them as they cook, these carrots take very little time to develop those beautiful grill marks, especially when they've got the glaze on them.
Plus you want them to come off the grill and still have a little snap left in them!
Update 8/26/13: I played around a bit and came up with a new alternative asian flavor for these carrots you might also like, check out the ingredients list below.Home › Grilled Vegetable Recipes › Honey Glazed Carrots Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Direct Heat: 450F - 475F
What you'll need:
For the honey glaze:
I've recently discovered an alternate "marinade" for these carrots that gives them an Asian style flavor. Combine these ingredients, add to the carrots in a zip lock bag for a couple hours then just grill them a few minutes;
In a small glass bowl or measuring cup combine the honey balsamic glaze ingredients and mix well.
Peel the carrots and slice them in half lengthwise.
Place them in a plastic resealable bag, add the oil and salt and seal the bag.
Toss and rub them to make sure they're fully covered in oil and salt.
Preheat the grill to 450F - 475F.
Once the grills reached cooking temperature place the carrots across the grates so they don't fall through.
Carefully brush the honey balsamic glaze over the top of each carrot.
After a couple minutes flip each carrot half over and brush the other side with the glaze.
Keep flipping every couple minutes and brushing with glaze until they've developed a nice charred sticky glazed coating.
They'll appear to be slightly limp but they should still have a bit of snap left in them.
Remove them from the grill to a plate and serve immediately.
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