There was a time when I didn't like carrots. Even in a salad. As with many things, time changes one's perspective. Just like it's been a while since I came home early on a Sunday morning while the sun was just rising and the birds were chirping, it's been a long time since I've refused to eat something cause my childhood says to me 'you know you don't like this'.
Of course some carrot preparations are better than others. My most favorite would be shaved in a green salad. My least favorite is oven- roasted along some pot roast or chicken.
So go ahead and give it a chance, you will enjoy the unusual texture and technique. And tell your childhood that your longstanding culinary no-nos aren't the boss anymore.
Grilled Carrots with Sage
serves four as a side
Handful of carrots- small, large, yellow, orange, whatever
2 TB fresh sage, finely chopped
1 TB good balsamic vinegar
Fire up the grill to medium-high direct, ensure the grates are clean and oiled. If using large carrots, halve them. If medium to small, leave them whole. Peel them if the skin is thick, (usually the larger ones) otherwise don't bother. Trim off the ends, place into a pan or on a baking sheet. Cover with EVOO, toss to coat well. Grill for about 20 minutes, turning a couple times, until lightly charred in spots and soft. The tiny guys might need to be pulled off first or moved to a cooler part of the grill. Sprinkle with S&P and sage, then hit it with a lil bit of balsamic.
Grilled carrots? Sure, you can do that. This method brings out the natural sugars and caramelizes nicely on a hot grill. Pairs nicely with a hunk of dead animal and a nice pour of red house wine.