Our New Favorite Carrot Recipe

We are getting to that never-ending phase of harvesting, and the stubby carrots that the Brit packed in super-closely are one of this year’s success stories.

Even better is how we have chosen to eat them: grilled, with a chipotle drizzle pulled from a book borrowed from the library called The Gardener and the Grill (personally, I thought the title captured two of the Brit’s summer interests). This has become my new go-to sauce for various vegetables and even meat, and am thinking of using it for a cold noodle salad. So far I’ve made it without the cilantro/coriander.

garden carrots, with drizzle and a roasted cayenne pepper from the garden

1 cup coarsely chopped fresh cilantro leaves and tender stems
1 canned chipotle chili in adobe sauce (I misread this at first and was about to dump in the entire can!)
1 large garlic clove
1/3 cup seasoned rice wine vinegar
1/3 cup fresh lime juice
2 tablespoons of honey
2/3 cup canola oil (I’m thinking just 1/3)
fine kosher or sea salt to taste

Put everything in the food processor, process until emulsified. Then transfer to a jar with a lid. It will keep in the refrigerator for a week.

We made another batch today with a fresh harvest in all shapes and sizes.

On the grill they went, using an old pie tin to keep the smaller ones from falling through the grate.

Then on a plate with a jar of drizzle. Yum!


2 thoughts on “Our New Favorite Carrot Recipe

  1. This sounds really nice! I just made a chimchurri for steaks we had. I’ve got a ton of parsley when last year’s plant went to seed. I’ll need to try this!

    1. Chimchurri is on the list — need to use our parsley. But right now it’s the lime basil that has captured my attention. Great addition to gazpacho!

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