BBQ SPICED GRILLED 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 yet keep in mind, 'spicy' need not mean deadly hot heat. It can simply be a little hint of intrigue to entice your taste-buds. If you can tolerant it, that spicy kick in foods is a great way to eat as it amps up your digestive system. Capsaicin found in peppers is reputed to relieve pain, reduce inflammation, aid with weight loss and help treat cancer. Impressive and packed into these carrots.
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 yet keep in mind, 'spicy' need not mean deadly hot heat. It can simply be a little hint of intrigue to entice your taste-buds. If you can tolerant it, that spicy kick in foods is a great way to eat as it amps up your digestive system. Capsaicin found in peppers is reputed to relieve pain, reduce inflammation, aid with weight loss and help treat cancer. Impressive and packed into these carrots.
- 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, testing with a skewer to ensure they are done evenly. This may mean moving them around on the grill according to the hot spots.
- Once done arrange the 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, and Forbidden black rice or smoky veggie burgers, or seasoned black eyed peas and sautéed greens.
- Reserve the extra spice blend for your next carrot grill for I’m sure you’ll want to make them again soon.