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
Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. 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.)
In a bowl, toss with the oil and 1/4 teaspoon salt. Preheat grill pan or grill over medium-high heat. 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.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.
If you’re using an outdoor grill, you may want to grill the carrots whole, so they don’t fall through the grates. After grilling, let them sit until cool enough to handle, cut them into pieces and proceed with the recipe. If you don’t have a grill or grill pan, you can make a version of this recipe with a cast iron skillet. Instead of grilling, place carrot pieces in a hot skillet until blackened in spots. Flip and continue cooking until softened and a little charred all over.
Try using other acid and herb or spice combinations. A few ideas: lime juice + cilantro, balsamic vinegar + parsley, and orange juice + cumin. They are also wonderful tossed with miso lime dressing.
1 tablespoon vegetable oil
1/4 teaspoon salt
2 tablespoons lime juice
1 1/2 teaspoons yellow miso paste
2 tablespoons walnut oil
In a small bowl whisk together the lime juice and miso paste until smooth. Slowly drizzle in the walnut oil, whisking constantly, until thoroughly combined.
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