Grilled Balsamic Carrots with Rosemary and Thyme
If your carrots are not especially large, you can grill them whole.
Yields 4 servings
4 large carrots, peeled and halved lengthwise
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 rounded tablespoon minced fresh rosemary and/or thyme (may substitute a teaspoon of dried)
Kosher salt and freshly ground pepper to taste
Toss carrots with the olive oil, vinegar, herbs, and sprinkle with salt and pepper to taste.
Grill over medium heat about 15-20 minutes, turning a few times, or until the carrots are cooked to al dente. Exact time will depend on the thickness of the carrots.
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