Best 5 Grilled Carrots With Harissa Butter Recipes
**Grilled Carrots with Harissa Butter: A Symphony of Sweetness and Spice**
Embark on a culinary adventure with our grilled carrots with harissa butter, a tantalizing dish that captures the essence of summer. These vibrant carrots, kissed by the flames of a grill, caramelize to perfection, exuding a natural sweetness that pairs harmoniously with the bold and spicy harissa butter. In this comprehensive guide, we'll take you through two delectable recipes: the grilled carrots with harissa butter and a refreshing carrot top pesto. Whether you're a seasoned grill master or a novice cook, this dish promises to elevate your taste buds and leave you craving more.
HARISSA CARROTS AND RANCH
Provided by Molly Yeh
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over medium heat. (See Cook's Note.)
- Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
- Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!
HARISSA CARROTS AND CAULIFLOWER
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
- Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
- Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.
GRILLED CARROTS IN FOIL
Grilling carrots in foil not only brings out their natural sweetness, it's a no-mess way to cook your side dish without heating up the kitchen. The caramelized pieces are the best part!
Provided by France C
Categories Carrot Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat.
- Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
- Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Fat 10.5 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 361.2 mg
MAPLE-GLAZED GRILLED CARROTS
These grilled carrots have a lovely sweet and smoky caramelized flavor, and are a nice change of pace at a summer cookout or dinner party. Use carrots that are no larger than 3/4-inch thick, or cut larger carrots in half lengthwise for even cooking. One pound should yield 6 to 8 medium carrots.
Provided by France C
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush carrots with olive oil and sprinkle with salt and pepper.
- Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
- Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 14.2 g, Fat 3.7 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 117.6 mg, Sugar 8.4 g
GLAZED GRILLED CARROTS
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Provided by Jeff Gordinier
Categories vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
- Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
- When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Choose the right carrots: Look for fresh, tender carrots with smooth skin and no blemishes. If you can, opt for organic carrots to avoid pesticides.
- Prepare the carrots properly: Trim off the tops of the carrots and scrub them clean. If the carrots are large, cut them in half or quarters lengthwise for more even cooking.
- Use a hot grill: A hot grill will help to caramelize the carrots and give them a smoky flavor. Preheat your grill to medium-high heat before cooking the carrots.
- Don't overcrowd the grill: Overcrowding the grill will prevent the carrots from cooking evenly. Leave some space between each carrot so that the air can circulate.
- Cook the carrots until they are tender: The cooking time will vary depending on the size of the carrots and the heat of your grill. Cook the carrots until they are tender when pierced with a fork, but still slightly firm.
- Make sure the harissa butter is soft: If the harissa butter is too firm, it will be difficult to spread on the carrots. Let the butter come to room temperature before using it.
Conclusion:
Grilled carrots with harissa butter are a delicious and healthy side dish that can be enjoyed as part of a weeknight meal or at a special occasion gathering. The carrots are tender and slightly smoky, with a hint of heat from the harissa butter. This dish is sure to please everyone at the table!
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