Name: Grilled New Carrots with Maple and Dill
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: Kosher salt and freshly ground pepper; 1 bunch carrots, green tops trimmed to about ½ inch; 2 tbsp unsalted butter; ½ cup maple syrup; 3 tbsp chopped fresh dill

by Bobby Flay, Stephanie Banyas, Sally Jackson

This recipe and following excerpt is from the book Bobby Flay’s Barbecue Addiction

Carrots might not be the first vegetable that comes to mind as a good fit for the grill, but trust me on this one.The pairing of smoke with the root vegetables natural sweetness and the audition of maple syrup and dill may just become a new classic American side dish-at least it will at my barbecues. Button

CategorySidesCuisineAmerican, North AmericanTags#grill

Prep Time5 minsCook Time20 minsTotal Time25 mins

Kosher salt and freshly ground pepper

1 bunch carrots, green tops trimmed to about ½ inch

2 tbsp unsalted butter

½ cup maple syrup

3 tbsp chopped fresh dill

1

Heat your Grill to high for direct grilling.

2

Bring a large pot of salted water to a boil, add the carrots, and cook until a paring knife inserted into the center of a carrot meets with slight resistance, about 3 minutes. Drain and immediately rinse with cold water to stop the cooking. Drain well again and pat dry with paper towels.

3

Melt the butter in a small saucepan, add the maple syrup, and stir until combined. Brush the carrots with some of the glaze and season with salt and pepper. Grill until golden brown on all sides and just cooked through, about 2 minutes. Remove the carrots to a platter, brush the tops with more of the glaze, and sprinkle with the chopped fresh dill.

Ingredients