April 8th, 2012
Recipe courtesy of www.newscanada.com. Recipe from Weber's Way to Grill by Jamie Purviance. Used with permission.
Fill a large saucepan with water to within a few inches of the top. Add 2 teaspoons of the salt to the water and bring to a boil over high heat. Add the carrots to the boiling water and cook until tender but still crisp;4 to 6 minutes. Remove from the saucepan and plunge into an ice bath to cool them rapidly. Then remove the carrots from the ice bath and drain.
Prepare the grill for direct cooking over medium heat.
In a large bowl, combine the melted butter, honey, orange zest, vinegar, and the remaining 1/4 teaspoon of salt. Add the carrots to the bowl and toss to coat them evenly.
Brush the cooking grates clean.
Remove the carrots from the bowl and let the excess butter mixture drip back into the bowl. Set the bowl aside.
Grill the carrots over direct medium heat, with the lid closed as much as possible, until lightly caramelized, turning occasionally; 4 to 6 minutes.
Place the carrots back into the bowl with the remaining butter mixture. Toss to coat thoroughly.
Garnish with the parsley and serve warm.
Nutrients per serving: 161 calories, 3 g protein, 24 g carbs, 7 g fat, 5 g fibre. Excellent source of vitamin A.