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Grilled Carrots with Lemon and Dill


1 bunch (about 1 pound) carrots, scrubbed and patted dry
2 teaspoons grapeseed oil or other high-heat oil
1/2 teaspoon salt, divided
1 tablespoon dill, minced
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper


    1. Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long.
    2. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. (If you are using an outdoor grill, see note below.)
    3. In a bowl, toss with the oil and 1/4 teaspoon salt.
    4. Preheat grill pan or grill over medium-high heat.
    5. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.)
    6. Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften.
    7. Flip, cover, and grill for another 4-5 minutes.
    8. Carrots will be softened with a bit of crunch in the middle.
    9. Transfer the carrots to a bowl.
    10. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper.
    11. Serve warm or at room temperature.

Serves 2-4

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