Comments on: Ginger-Glazed Grilled Carrot and Pea Shoot Salad

By: David

David — Mon, 25 Jan 2010 08:41:24 +0000

Wanna see a magic trick?

By: Marsha

Marsha — Tue, 28 Jul 2009 23:24:59 +0000

May I also recommend grilled green beans? Just toss them in some garlic-infused olive oil, grill until softened slightly and a little charred. Then sprinkle with salt – maybe pepper, too. They are fantastic – better than grilled asparagus!

By: Grilled Chicken and Carrots with Fennel and Onion Risotto » Recipe Mashups

Grilled Chicken and Carrots with Fennel and Onion Risotto » Recipe Mashups — Tue, 16 Jun 2009 02:34:29 +0000

[...] menu consisted of some simply marinated grilled chicken, Ginger-Glazed Grilled Carrots, and some delicious Fennel and Onion [...]

By: the bone

the bone — Sat, 16 May 2009 02:46:51 +0000

made this today and it was awesome. Th grilled carrots were the best ever, do it.

By: Leah

Leah — Tue, 05 May 2009 00:56:35 +0000

Speaking of farms…thanks for the CH CSA information. I just signed up today and can’t wait to start enjoying the organic produce (not to mention the recipes they’ll inspire on NEOINY)!

By: Zora

Zora — Mon, 04 May 2009 22:51:49 +0000

That’s funny–we just grilled carrots last week! I say “we,” but it was my husband. I participated mostly by looking skeptical and saying, “Well, you better slice ‘em up…” (Although I liked the image of whole carrots, lolling around on the grill.) We cut them into planks, and they were sweet and delicious! Will definitely try the ginger glaze next time.

By: Sophie

Sophie — Sun, 03 May 2009 11:38:42 +0000

Delicious! A ginger and garlic marinade sounds like a lovely complement.

It is hardly ever outdoor grilling weather here in the UK so I like to make something akin to David’s suggestion. I roast the carrots in olive oil and cumin, then top them with chopped mint and feta and serve with crispy pitta/flatbread.

By: David

David — Wed, 29 Apr 2009 15:05:31 +0000

In honor of spring and your love of carrots, I want to recommend my favorite carrot salad, a bright, refreshing, very simple, middle-eastern dish totally fitting for the season.

2 Carrots, sliced thinly on a bias
1/2 Tbsp Finely chopped cilantro
1 Tsp Finely chopped mint
2 Garlic cloves, finely chopped
1 Tsp. cumin
1 Tbsp. Olive Oil
Juice of half a lemon
Salt to taste

Bring a small pot of salted water to a boil. While waiting for your water to heat up, prepare and combine the remaining ingredients. When the water is boiling, blanch the carrots until just barely tender. Drain, and add the carrots to the mixed ingredients immediately.

I like to let the salad cool down before I eat it so the carrots have enough time to absorb the lemon and garlic flavors.

Enjoy! For picture, go to
http://ladentable.blogspot.com/2009/04/and-documentation-begins-theme-middle.html

By: Kerstin

Kerstin — Wed, 29 Apr 2009 03:04:03 +0000

Great idea! I’m not a fan of raw carrots, but I like them cooked in soups, so I bet I’d like them this way too.

By: Alecia

Alecia — Tue, 28 Apr 2009 18:10:34 +0000

just asked all my co-workers “have you ever grilled carrots?” to which all replied “no”. a quick search on the web and here you are! trying the recipe tonight!