Tuesday, July 27, 2010

Grilled and Glazed Carrots

I can't believe it's less than a week to August!  While the weather permits, I've been trying to get in as much 'grill time' as I can and tonight was no exception.


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. 

I decided to try a recipe for Orange-Glazed Carrots that I had found in Weber's Way to Grill which had caught my eye while I was researching recipes for our gourmet group earlier this month. This James Beard award-nominated book is full of wonderful grilled meats and veggies! To round out the menu were boneless chicken thighs, seasoned with fresh herbs from my garden, rolled, tied and basted with my favorite store-bought BBQ sauce.


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
Printable Recipe

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.

19 comments:

  1. The harvest moon looks amazing, especially against the landscape of the water and boat. I'm entranced by that pink orange color. The carrots look like a terrific side dish!

    ReplyDelete
  2. Yummy recipe and beautiful shots! My daughter told me about an orange moon last night but I didn't go to look at it.

    I just finished a draft for a Friday post with out-of-focus full moon shots. Not nearly as beautiful as the ones you are posting :)

    ReplyDelete
  3. Your recipe for carrots is one for my save box, it sounds delicious! The moon is just beautiful! Thanks so much for putting it up. I have a son in Lansing, he must be watching a similar moon lit sky.

    ReplyDelete
  4. Carrots are plentiful at my Farmers Market right now so I will give this a go. THanks!

    ReplyDelete
  5. The full moon over the lake is gorgeous!

    I love carrots and this recipe sounds great. Can't wait to try it soon - how much melted butter though?

    Your photos are spectactular as always!

    ReplyDelete
  6. I love the intense sweetness of roasted carrots, and I so I bet I would love the hint of smokiness added to that even more! These sound so tasty. I definitely missed that full moon, unfortunately. But what gorgeous photos!

    ReplyDelete
  7. Thank you, all!

    Christie, it is a beautiful sight to see the moon rising over Lake Michigan here in Wisconsin. I'll bet your son gets to see some beautiful orange sunsets from his side of the lake.

    Marsha, thank you for pointing out that I had forgotten to type in how much butter!

    Please note - 3 tablespoons of unsalted butter for that many carrots (I halved the recipe for my husband and I).

    ReplyDelete
  8. I grew up summering around Lake Michigan and going to Wisconsin where my gram's family had a farm on the lake... I remember how beautiful it was although its been decades since I've been. Great carrot recipe... I have always found that balsamic vinegar makes magic on the grill (peaches!!) and this is another great way to make carrots special. Thanks for the photos and the recipe!

    ReplyDelete
  9. That was a lovely moon, although I didn't have the advantage of seeing it over the lake- just over the treetops of our backyard. It's finally cooled down enough here to use the grill and those carrots look delicious. I don't care for raw carrots but I love them cooked- thanks for sharing your recipe.

    ReplyDelete
  10. lovely moon and lovely recipe, thanks for sharing Susan....kisses

    ReplyDelete
  11. A gorgeous moon and a gorgeous recipe! This is just the kind of thing Allie and I love!
    xoxo Pattie

    ReplyDelete
  12. Love carrots! Have to try this. Do you think it would be okay to oven roast?

    ReplyDelete
  13. The whole dinner looks great, but those carrots look amazing!

    What a cool moon! Great picture! Maybe you're seeing orange from all those carrots?

    ReplyDelete
  14. wow, beautiful pictures of the moon! THe carrot sounds lovely! The honey, orange zest and balsamic vinegar sounds like a great combo!

    ReplyDelete
  15. I do like carrots, and these look good.
    I did see the moon, it was amazing. Your shots of it are wonderful!

    ReplyDelete
  16. You are too funny! I'll give you a hint (or 2)- Honey, I Shrunk the Kids, Edward Scissorhands :)
    ("Dad! Don't eat me!!")
    xoxo Pattie

    ReplyDelete
  17. The carrots sound yummy! And the moon shots...amazing! Oh pooh! Where was I??? I hope you are having a great week!...hugs...Debbie

    ReplyDelete
  18. Beautiful moon over the lake Susan! I love carrots, and even more in the summer when we tire of the summer veggies.

    ReplyDelete
  19. bellissimo questo post!!! complimenti!!baci!

    ReplyDelete

I appreciate your comments! I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under About Me in the tool bar at the top of the page.