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Grilled Rainbow Carrots with Cumin and Fennel Seeds and Delightful Palate's Stone Fruit Nectar Vinaigrette

Grilled Rainbow Carrots with Cumin and Fennel Seeds and Delightful Palate's Stone Fruit Nectar
Rainbow carrots on the grill

Grilled  Rainbow Carrots with Spices and Delightful Palate’s Stone Fruit Nectar Vinaigrette

Serves 2-4

 1 bunch (about 1 pound) carrots, scrubbed and patted dry


2 teaspoons olive oil

½ teaspoon salt, divided
,

½ teaspoon fennel seed

½ teaspoon of cumin seed

¼ cup Delightful Palate’s Stone Fruit Nectar

Black pepper

  Trim tops and any fibrous ends from the carrots and cut crosswise into pieces approximately 3 inches long. Make sure to  cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. If you are using an outdoor grill, (You may want to use a grill pan) In a bowl, toss with the oil and salt.

Preheat grill pan or grill over medium-high heat. Place carrots cut-side down on the grill and cover. (Use a big pot lid or a metal sheet pan as a grill pan lid.) Grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle. Brush on the Stone Fruit Nectar Vinaigrette, the Cumin and Fennel seeds. The vinaigrette will glaze the carrots.

Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, a dash more vinaigrette. Garnish with fresh parsley Serve warm or at room temperature.