WHOLE GRILLED CARROTS

This is a surprisingly easy method of preparing whole carrots fresh from the garden or market. The minimal treatment of the fresh carrots results in a wholesome and delicious side dish with a delightfully rustic presentation.

Select the freshest untrimmed bunch carrots available. Use one to three bunches depending on the number of servings needed. Allow two to four carrots per serving depending on carrot size.

Snip off the green tops leaving one to two inches of stem attached. Do not remove the long tip of the root (the tail).

Scrub each carrot thoroughly, and dry.

Toss with your choice of oil and seasoning. Fresh flavorful carrots need little in the way of seasoning except for salt which complements their natural sweetness.

Example: Toss with toasted sesame oil and season with Spike (a prepared product).

Place dressed carrots on a preheated grill set at medium heat. Close cover and cook for several minutes. Lift the cover periodically to turn the carrots and monitor progress. Total grilling time will be about eight minutes with the grill uncovered for the last several minutes Cooking time will vary depending on thickness. Finished carrots will be somewhat soft and show grill marks. The smaller carrots will finish first. Place finished carrots in an oven safe serving dish and hold in the oven at 225 degrees (up to fifteen minutes) until ready to serve.

from Donald Harper

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