Grilled Carrots with Lemon and Dill

Name: Grilled Carrots with Lemon and Dill
Ingredients: 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

www.thekitchn.com

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Servings: 3

Cost: $5.28 /serving

Author : Anjali Prasertong

alcohol free dairy free easy

Ingredients

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1 bunch (about 1 pound) carrots, scrubbed and patted dry2 teaspoons grapeseed oil or other high-heat oil1/2 teaspoon salt, divided1 tablespoon dill, minced1 tablespoon fresh lemon juice1/8 teaspoon freshly ground black pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.