Grilled Carrots
Hey, y'all, I recently discovered my new favorite way to eat, no, devour, carrots that I had to share with you all. It is so easy, too, which makes it even better.
We received an "indoor grill" as one of our wedding presents (thank you Taylor and Misha!) last year since we had placed it our one of our registries. I'll be honest, we don't get it out very often which is probably due to two things: 1) I make a lot of crockpot meals and 2) Growing up, my family primarily only used our George Foreman for turkey of ground beef burgers, never anything else. But, when I decided to cook some chicken on it recently, I thought I would add some vegetables, too. Best idea I had all week.
I originally was trying to come up with a way to make grilled vegetables how my dad makes them on his outside grill. It is one of my favorite side dishes ever that he makes and it is so simple. We typically cut up potatoes, carrots, and onions, and sometimes add celery and/or broccoli. All you have to do is wrap them in tin foil and stick them on the grill for about an hour, and they are done. Living in an apartment and not having an actual grill (in-laws claim that they will get us one when we move) often calls for improvising.
I cut up the broccoli very small and added celery as well. Then I chopped the carrots (whole, not baby carrots) that I buy in bulk into fours, sixes, or eights per segment and most carrots were 3-5 pieces long. All of this resulted into a lot of carrot sticks! Then I placed them all onto the grill, shut the lid, and checked on them every few minutes until the chicken was done.
All of the vegetables were delicious, but the carrots were my absolute favorite. The were perfectly blackened, the texture was amazing and soft, and the taste was incredible, unlike any other flavor of carrot that I have ever had. The only thing that they are close to rivaling is my crockpot broccoli (recipes that use this to come!). Good eaten all by themselves or dipped in ketchup or barbecue sauce (my favorite is J. Lee Roy's from Oroville, California). Enjoy!
I started this blog as a memoir to share some of my life stories with you. My goal is that these encourage and educate you on how to live a more joyful, healthier, full life; one of hope.
We received an "indoor grill" as one of our wedding presents (thank you Taylor and Misha!) last year since we had placed it our one of our registries. I'll be honest, we don't get it out very often which is probably due to two things: 1) I make a lot of crockpot meals and 2) Growing up, my family primarily only used our George Foreman for turkey of ground beef burgers, never anything else. But, when I decided to cook some chicken on it recently, I thought I would add some vegetables, too. Best idea I had all week.
I originally was trying to come up with a way to make grilled vegetables how my dad makes them on his outside grill. It is one of my favorite side dishes ever that he makes and it is so simple. We typically cut up potatoes, carrots, and onions, and sometimes add celery and/or broccoli. All you have to do is wrap them in tin foil and stick them on the grill for about an hour, and they are done. Living in an apartment and not having an actual grill (in-laws claim that they will get us one when we move) often calls for improvising.
I cut up the broccoli very small and added celery as well. Then I chopped the carrots (whole, not baby carrots) that I buy in bulk into fours, sixes, or eights per segment and most carrots were 3-5 pieces long. All of this resulted into a lot of carrot sticks! Then I placed them all onto the grill, shut the lid, and checked on them every few minutes until the chicken was done.
All of the vegetables were delicious, but the carrots were my absolute favorite. The were perfectly blackened, the texture was amazing and soft, and the taste was incredible, unlike any other flavor of carrot that I have ever had. The only thing that they are close to rivaling is my crockpot broccoli (recipes that use this to come!). Good eaten all by themselves or dipped in ketchup or barbecue sauce (my favorite is J. Lee Roy's from Oroville, California). Enjoy!
I write about my fascination with whole foods, my love of Jesus, my struggles, my childhood stories, my passion for education, and my devotion to creating a healthy life (body, mind, and spirit) for every person in the world.
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