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Grilled Carrots

8 medium carrots, each 6 to 8 inches long and
about 1 inch wide at the stem
2- 3 T unsalted butter
½ teaspoon red wine vinegar
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1 teaspoon minced fresh Italian parsley leaves or
chervil (optional)

Wash and Peel the carrots and steam them over
boiling water until they are partially cooked but
still crisp, 8 to 10 minutes. Plunge the carrots in to
ice water to stop the cooking. Drain and pat dry
Prepare the grill for direct cooking over high heat
(450° to 550°F).

Place the carrots into a glass baking pan. In a
small saucepan over medium heat melt the butter
with the vinegar and nutmeg. Brush the carrots
with about half the butter mixture and season
with half the salt and pepper.

Grill the carrots over direct high heat, with the
lid open, until lightly charred with spots and
stripes, 3 to 5 minutes, turning occasionally. Place
carrots back into the pan. Brush with remaining
butter mixture and season to taste. Sprinkle with
chopped parsley or chervil. Serve warm.

Adapted from: Weber.com

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