Grilled Carrots with Infused Olive Oil
Char grilled carrots drizzle with thyme infused olive oil and garnished with toasted pine nuts are delicious on their own or in salads. This recipe is done on the stove top griddle but comes out great on barbecue grates or in the oven.
Ingredients
- 2 bunches baby carrots scrubbed and washed
- 2 tsp olive oil
- 1/2 tsp salt or to taste
- 2 sprigs fresh thyme
- 1 tbsp fresh lemon juice
- 1/8 tsp freshly ground black pepper
- 2 tbsp pine nuts to serve
Instructions
- Crush 1 twig of thyme in olive oil in a small bowl and set aside.
- Dry roast pine nuts in a frying pan, griddle or under the grill until light brown.
- Trim fibrous ends from the baby carrots.
- In a bowl toss the carrots with a drizzle of oil and 1/4 tsp salt and the other thyme twig crushed.
- Preheat grill pan or outdoor grill over medium-high heat.
- Place carrots on the grill and cook until the carrots caramelise and develop sear marks (4-5 minutes). Flip and grill for another 4-5 minutes until charred all over. Carrots will be softened with a bit of crunch in the middle.
- Transfer the grilled carrots on a serving platter. Sprinkle salt and pepper and drizzle lemon juice and the thyme infused olive oil on the top.
- Serve warm or at room temperature sprinkled with roasted pine nuts.