Name: Grilled Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 lb. small carrots, peeled (halved if medium) -; 1 tbsp. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -; 1/4 c. carrot tops, washed and finely chopped -; 1 garlic clove, grated or minced -; 1/4 tsp. dried oregano -; 1/4 tsp. red pepper flakes -; 2 tbsp. extra-virgin olive oil -; 1 tbsp. red wine vinegar -; 1/2 c. whole milk ricotta -; 1 tbsp. chopped roasted pistachios -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Carrots

1. 1 lb. small carrots, peeled (halved if medium) -

2. 1 tbsp. extra-virgin olive oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1/4 c. carrot tops, washed and finely chopped -

6. 1 garlic clove, grated or minced -

7. 1/4 tsp. dried oregano -

8. 1/4 tsp. red pepper flakes -

9. 2 tbsp. extra-virgin olive oil -

10. 1 tbsp. red wine vinegar -

11. 1/2 c. whole milk ricotta -

12. 1 tbsp. chopped roasted pistachios -

How to cook deliciously - Grilled Carrots

1. Stage

Heat grill or grill pan on low until very hot, about 5 minutes. Toss carrots in olive oil and season with salt and pepper. Place carrots on grill and cook, covered, turning occasionally, until fork-tender and lightly charred, about 25 to 30 minutes.

2. Stage

Combine all chimichurri ingredients in a medium bowl and stir to combine.

3. Stage

Spread ricotta in the center of a serving dish until it is about ¼” thick. Top with grilled carrots, chimichurri, and a sprinkle of pistachios.