TERI’S SPICY BARBECUED CARROTS
Oh these carrots! I truly think this is my favorite way to eat them now. The sexy combo of salty, sweet, spicy and sassy always wins me over. You really must make this recipe now and let me know what you think. Can't take the heat you say? Tone that ingredient down. Spicy need not mean deadly heat. It can simply be a little hint of intrigue to entice your taste-buds. It's a great way to eat.
INGREDIENTS
2 tablespoons organic coconut or cane sugar
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon onion powder
¼ teaspoon cayenne pepper, to taste
1-2 tsp sea salt, to taste
1 tsp freshly ground black pepper
2 pound small carrots, scrubbed, halved lengthwise
3 tablespoons olive oil
GARNISH: Cilantro, toasted sesame seeds
DIRECTIONS:
TERI’S TIPS:
Oh these carrots! I truly think this is my favorite way to eat them now. The sexy combo of salty, sweet, spicy and sassy always wins me over. You really must make this recipe now and let me know what you think. Can't take the heat you say? Tone that ingredient down. Spicy need not mean deadly heat. It can simply be a little hint of intrigue to entice your taste-buds. It's a great way to eat.
- Veggie /Side Dish
- Vegan, gluten, soy, corn free, Paleo
- Serves 6
INGREDIENTS
2 tablespoons organic coconut or cane sugar
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon onion powder
¼ teaspoon cayenne pepper, to taste
1-2 tsp sea salt, to taste
1 tsp freshly ground black pepper
2 pound small carrots, scrubbed, halved lengthwise
3 tablespoons olive oil
GARNISH: Cilantro, toasted sesame seeds
DIRECTIONS:
- Combine all the spices in a small bowl and set aside.
- Cook carrots in a large pot of boiling, generously salted water until crisp-tender, approximately 4-6 minutes. Drain; rinse in cold water and transfer carrots to a medium bowl. Dry with a kitchen towel, toss with olive oil and season the carrots with 2 tablespoons of the spice blend. Let sit at room temperature a few hours.
- Prepare a grill for medium-high heat and grill carrots, cut side down, until they are lightly charred and sugar begins to caramelize and bubble, about 3 minutes.
- Arrange carrots on a plate and top with toasted sesame seeds and cilantro.
TERI’S TIPS:
- These carrots are also great pan-grilled in a cast iron or grill pan over medium-high heat.
- I love to pair them with marinated tofu, smoky veggie burgers or a black rice, black eyed peas and veggie confetti pilaf.
- Reserve the extra spice blend for your next carrot grill for I’m sure you’ll want to make them again soon.