Smokey Grilled Carrots

Supermarkets make it hard sometimes, for those of us who are single and enjoy a variety of veggies. Since some veggies you can’t just buy by weight, but rather get a whole pack. So are carrots. I admit, as they are, they are not my favorite vegetable. They are great in soups and sauces, a bit of them in a salad, but you won’t find me munching on whole carrots like a starving rabbit.

So when I need a carrot or two, I usually end up with trying to figure out what to do with the other 15 that came along. So I thought, hey, they are long and orange, a bit like a hot dog, right? So why not grilling it in a smokey dressing, just like one?

What you get here is a wonderful result, with a soft sweet inside, wrapped with a smokey, slightly crispy coating. Munch on them like that, or serve in a bun with mustard and pickles. I already saw some other recipes for carrot hot dogs, which cook the carrot before grilling. I find it useless. You lose so much of the raw flavor and crunchy texture when you do it. Try this way to get a much nicer. closer-to-the-source result.


10 rather narrow carrots, washed and unpeeled
2 tablespoons olive oil
salt to taste
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder

Mix the oil and spices in a bowl. Wash the carrots well and dry them. Mix with the spiced oil and massage it well. Place in a baking tray covered with baking paper. 20 minutes, 220 degrees, top and bottom heat, until a slight smell of burn comes out. That it the right moment to enjoy them.


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