Who says carrots have to be eaten raw? Our grilled carrots recipe combines heat, oils, carrots and a touch of our Abilene Depot Steak & Burger Rub for Paleo side dish perfection.
Today at lunch, I was looking through our fridge for leftovers. We had some delicious leftover beef sirloin tip roast, but no veggies left over to pair with it. Rummaging through the crisper, I spied a bag of carrots.
We've been using our Traeger wood pellet grill a lot lately, and I love the smoky flavor it imparts to all kinds of different foods. It adds a great twist, especially to veggies. I remembered the time we roasted radishes on the grill... complete bliss! I thought I'd try the same technique with our humble carrots.
The result: A deliciously crispy, smoky-caramelized treat with a firm sweet inside. Give it a try for yourself!
Preheat your grill to about 400 degrees (or a medium flame). **
Meanwhile, melt the coconut oil in a small bowl.
Stir the Abilene Depot into the coconut oil and set aside.
Wash and peel the carrots. If the green tops are still attached, cut the tops to about 2 inches in length.
Brush the coconut oil mixture on the carrots, coating evenly.
Place the carrots on the grill, and cook for 25-30 minutes, turning halfway through cooking.
Serve with your choice of entree. Enjoy!
Why it works: Something magical happens when you combine vegetables and a grill. These grilled carrots make a perfect (and healthy) side dish for steaks, roasts, and burgers. Coconut oil and our Abilene Depot Steak & Burger Rub lend a fresh, nutty flavor and help to crisp up the outside of the carrots, leaving the inside deliciously sweet.