Grilled Baby Carrots
The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.
Ingredients
1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper
Instructions
In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.
Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.
In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.
Toss with arugula and Marcona almonds and taste.
To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.
Enjoy !
Notes
Grilled Baby Carrots
The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.
Ingredients
1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper
Instructions
In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.
Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.
In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.
Toss with arugula and Marcona almonds and taste.
To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.
Enjoy !
Notes
Grilled Baby Carrots
The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Aged Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.
Ingredients
1/4 cup O Blood Orange Olive Oil
1/4 cup O California Organic Extra Virgin Olive Oil
1 tbsp ground coriander
1 tbsp ground tarragon
2 tbsp smoked paprika
2 garlic cloves, thinly sliced
1 lb of baby carrots, halved lengthwise and tops trimmed to 1 inch
4 sprigs of thyme
1 tsp brown sugar
2 tbsp O Aged Sherry Vinegar
2 tbsp Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt and freshly ground pepper
Instructions
In a bowl combine the O Blood Orange Olive Oil, the O California Organic Extra Virgin Olive Oil, and the O Aged Sherry Vinegar with all ingredients except the almonds and arugula. Let stand for 30 minutes before placing on grill.
Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx. 3–4 minutes. Remove from grill.
In the same bowl, sprinkle another splash of sherry vinegar, salt and pepper to taste.
Toss with arugula and Marcona almonds and taste.
To punch up the sweet smoky flavors, add a little more O Aged Sherry Vinegar if needed.
Enjoy !
Notes
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