Grilled Carrots with Limey Hot Sauce and Cotija
Grilled corn is good, yet, but have you ever had a grilled carrot? Super high in sugar content, the carrot caramelizes and chars like no other.
1 bunch carrots, scrubbed and halved lengthwise
3 Tbsp. olive oil, plus more for drizzling
Salt and pepper
1/4 cup fresh squeezed lime juice
1/2 jalapeno, seeds removed, finely chopped
1 clove garlic, minced
2 tsp. honey
1 cup fresh cilantro, tender leaves and stems
2 oz. cotija, crumbled queso fresco, mild feta or ricotta salata
Heat the grill to medium-high (or heat the oven to 450 degrees). Toss the carrots on a rimmed baking sheet with the olive oil and season with salt and pepper. Grill (or roast), turning occasionally, until the carrots are deeply browned and caramelized on all sides, 8 to 10 minutes (15 to 20 minutes in the oven). Remove from the grill and let cool slightly.
Meanwhile, combine the lime juice, jalapeno, garlic and honey in a small bowl; season with salt and pepper. Place the carrots on a large serving platter and drizzle with a bit of olive oil. Spoon the limey hot sauce over and scatter with the cilantro and cheese, serving any remaining hot sauce alongside for serving, dipping, etc.
Note: carrots can be cooked up to 2 days ahead, covered tightly and refrigerated.
--recipe compliments of Alison Roman
1 bunch carrots, scrubbed and halved lengthwise
3 Tbsp. olive oil, plus more for drizzling
Salt and pepper
1/4 cup fresh squeezed lime juice
1/2 jalapeno, seeds removed, finely chopped
1 clove garlic, minced
2 tsp. honey
1 cup fresh cilantro, tender leaves and stems
2 oz. cotija, crumbled queso fresco, mild feta or ricotta salata
Heat the grill to medium-high (or heat the oven to 450 degrees). Toss the carrots on a rimmed baking sheet with the olive oil and season with salt and pepper. Grill (or roast), turning occasionally, until the carrots are deeply browned and caramelized on all sides, 8 to 10 minutes (15 to 20 minutes in the oven). Remove from the grill and let cool slightly.
Meanwhile, combine the lime juice, jalapeno, garlic and honey in a small bowl; season with salt and pepper. Place the carrots on a large serving platter and drizzle with a bit of olive oil. Spoon the limey hot sauce over and scatter with the cilantro and cheese, serving any remaining hot sauce alongside for serving, dipping, etc.
Note: carrots can be cooked up to 2 days ahead, covered tightly and refrigerated.
--recipe compliments of Alison Roman