Today, I visited our local Farmers' Market and found some beautiful carrots and fresh tomatoes as I am still waiting for my own tomatoes to ripen.
Everything was delicious but the carrots were the star of the show! I love my veggies and after reading at article in today's paper about fruits, veggies and eye health, I'm going to keep loving them!
Speaking of orange...did anyone else see the beautiful full moon last night?
My husband and I drove to the lakefront and watched the full moon rise over Lake Michigan. Judging from the many boats we saw on the water, many decided to take in the show from an even better vantage point.
Grilled and Glazed Carrots
Adapted from Weber's Way To Grill
Makes 4 to 6 servings (I halved this recipe for my husband and myself)
Note: I have reduced the amount of sodium from the original recipe
1-1/4 teaspoons kosher salt, divided
12 small to medium organic carrots. about 6 inches long and 1 inch wide
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 teaspoons finely grated orange zest
2 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh Italian parsley
Prepare a large bowl with ice and fill with water and have the ice bath ready.
Fill a large sauce pan with water and bring to a boil. Add 1 teaspoon of salt and add the carrots. Cook until crisp-tender, about 4 to 6 minutes. Remove the carrots and plunge into the ice bath to cool. Remove the carrots and drain.
Light the grill and preheat to medium.
In a bowl, combine the melted butter, honey, orange zest, vinegar and the remaining 1/4 teaspoon of salt. Add the carrots and toss to coat evenly.
Remove the carrots and allowing the excess butter mixture to drip away. Grill the carrots, with the lid closed, until lightly caramelized, 4 to 6 minutes, turning occasionally. Return the carrots to the bowl with the butter mixture and toss to coat. Place on a serving plate, drizzle with any remaining butter mixture. Garnish with the chopped parsley and serve.