Carmelized Carrots with Ginger
Barbequed carrots are an unexpected treat. The natural sweetness of the carrots begins to emerge just before the vegetables are tender, so a few extra minutes on the grill allows these sugars to carmelize. Accented with mellow garlic and zingy ginger, these carrots are absolutely delicious!
You could also make this recipe on the stovetop, but you will miss the smokiness of the barbeque.
Ingredients
2 pounds (6-8 large) carrots, peeled
3 teaspoons vegetable oil, divided
4 garlic cloves, peeled and thinly sliced
1-inch piece of fresh ginger, thinly sliced
2 tablespoons soy sauce
salt and pepper to taste
Instructions
Preheat the barbeque to high. Cut carrots into 1 1/2-inch pieces. Toss carrots with 2 teaspoons of the oil. Season with salt and pepper. Place in a cast iron skillet, and set skillet over medium-high heat on the grill. Close the cover and cook until tender, about 20 minutes, stirring occasionally.
Toss garlic and ginger with remaining 1 teaspoon oil. Add to carrots in skillet; cook for an additional 3 minutes, until garlic is golden brown.
Drizzle with soy sauce and transfer to serving dish.