Grilled Carrots With Ginger Recipes

EASY GRILLED CARROTS

Steps:

• Wash and peel the carrots. Cut carrots in half using a sharp knife. For very large carrots, cut into quarters. Small, thin carrots can be left whole.
• Toss the carrots with the olive oil, a touch of salt (if you plan on using the soy sauce), and pepper.
• Preheat the grill to medium high heat. When ready to cook, place the carrots directly on the grill grates. Cook for about 4-5 minutes per side. Note: If you are grilling thicker carrots, you will need to use a combination of direct and indirect heat. For thicker carrots, start by cooking the carrots on the hot side of the grill, rotating them every 2-3 minutes until they are lightly charred on the outside. Then move them to the indirect heat and cook for 14-18 minutes until they are fork tender.
• Mix together any remaining olive oil from the carrots with the balsamic vinegar, soy sauce, honey (if using), and thyme.
• Drizzle the grilled carrots with the balsamic vinegar mixture.

MAPLE-GLAZED GRILLED CARROTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush carrots with olive oil and sprinkle with salt and pepper.
• Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
• Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

SPICY RIBEYE STEAKS WITH GINGER-ORANGE GRILLED CARROTS

Steps:

• Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally.
• Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing.
• Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

HONEY GLAZED CARROTS

Steps:

• Preheat your grill to just above medium. If you're cooking these in the oven, preheat it to 425.
• For the grill: After washing and peeling your carrots, place on a vegetable grill pan. Season with the kosher saltFor the oven: After washing and peeling your carrots place them on a baking sheet. Don't overlap. Season with the kosher salt.
• In bowl, mix together your melted butter, honey and herb of choice.
• Pour 3/4 the honey mixture over the carrots and make sure each carrot is fully covered.
• Cook in oven for 15 minutes and cook on the grill for on grill for 20 minutes. You want the carrots to be softer but not over cooked and mushy. If cooking on the grill you can also place the carrots on it directly to get nice grill lines. Just because of dripping honey.
• Remove from oven or grill and drizzle remaining sauce over the carrots. Season with additional herbs and salt and pepper to taste.

GRILLED CARROTS WITH GINGER

Steps:

• In bowl, toss carrots with 2 teaspoons canola oil; season with salt and pepper. Cook until tender, 20 minutes.
• Toss garlic and ginger with remaining 1 teaspoon canola oil. Add to hot wok; cook until garlic is golden, 3 minutes. Toss with soy sauce. Transfer to serving dish.

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

GRILLED CARROTS

Steps:

• Gather the ingredients.
• Heat the grill to medium-high heat, 400 F to 425 F.
• While the grill is heating up, trim the leafy tops and any fibrous ends of the carrots. Wash and peel the carrots, patting them with a paper towel to dry. You can cut big carrots in half lengthwise if thick enough to still be at least 1/2 to 3/4-inch thick.
• Place a single layer of carrots in a baking dish and coat lightly with olive oil.
• Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.
• Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook covered until the carrots develop grill marks, about 7 to 8 minutes per side.
• Once flipped, you will know when the carrots are done when both sides are seared (or they begin to brown) and can be pierced with a fork with a soft crunch in the middle.

GRILLED CARROTS WITH HONEY GLAZE

Steps:

• Preheat grill to medium (surface temp of about 350°-450°.)
• Prep the carrots. Scrub well or peel. Cut off the root and skinny tip. If thicker than 3/4 inch, cut in half lengthwise. Mix 1 tablespoon honey, two teaspoons brown sugar and 1 teaspoon olive oil. Heat in microwave for 15 seconds to get hot and stir to combine the sugar.
• Give the carrots a good brush of olive oil and don't forget the cut ends. Don't brush with glaze yet.
• You can use a grill pan or grill directly on the grates but be sure either is well oiled. Flip the carrots every 5 minutes or so. About 10 minutes into grilling, brush with the honey solution, flip and brush again.
• Grill until internal temp over 190° in the thickest part and tender, about 5-10 minutes more.

SPICY RIBEYES WITH GINGER-ORANGE GRILLED CARROTS

Steps:

• 1)Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally. 2)Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing. 3)Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.

GRILLED ASPARAGUS WITH CARROT GINGER DRESSING

Steps:

• Toss the asparagus in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
• Puree the remaining ingredients in a food processor or blender.
• Serve the asparagus topped with the carrot ginger dressing and enjoy!