If your carrots are big and fat, cut in half lengthwise. Serve as is, or sprinkle with lime juice and cilantro; or toss with chopped fresh tarragon or thyme.
Ingredients
- 1 bunch carrots (cut greens off, but leave 1-inch top), scrubbed but not peeled
- Extra-virgin olive oil
- Sea salt and freshly ground pepper
About this recipe
Serves 4
Instructions
Preheat grill. Toss carrots with olive oil and grill, turning from time to time, until carrots can be easily pierced.
