August 30, 2013
As lovers of smoke and flame, our focus is more often than not on the main course.
And why shouldn’t it be? Without hot dogs and hamburgers, Summer just wouldn’t be the same.
But, just like corn is a staple of these same cookouts, fresh grilled vegetables can help take an ordinary meal and make it extraordinary. Take for example this quick summer recipe I created following a trip to one of the countless farmer’s markets that can be found throughout barbecue and grilling nation.
Fire Roasted Carrots
- 1-2 bunches of fresh seasonal carrots
- Extra virgin olive oil
- Kosher salt or sea salt
Prepare the grill for 2-zone cooking. Add 2-3 chunks of your favorite smoking wood, a handful of wood chips or 2-3 briquettes of Kingsford Smokehouse Briquettes.
Wash and rinse carrots and coat lightly with olive oil. Place carrots on the grill directly above your heat source and allow to grill for approximately 30 minutes until form tender, turning them frequently. As the carrots reach the desired level of doneness, move them to the cool side of the grill while the remaining carrots continue to cook. Remove carrots from the grill, drizzle with olive oil and sprinkle with salt.
–Clint Cantwell, Grilling.com Editor