Nutrition per serving may change if servings are adjusted.
2½ tablespoons extra-virgin olive oil, divided
¼ cup finely chopped yellow onion
1 clove garlic, thinly sliced
1 jarred roasted yellow bell pepper, rinsed and chopped
1 tablespoon honey
1 tablespoon sherry vinegar
½ teaspoon smoked paprika
Pinch of kosher salt plus ¼ teaspoon, divided
2 pounds thin rainbow carrots, scrubbed
¼ teaspoon ground pepper
Preheat grill to medium-high.
Heat ½ tablespoon oil in a small skillet over medium-high heat. Add onion and garlic and cook, stirring often, until the garlic starts to brown and the onion softens, 3 to 4 minutes. Transfer to a mini food processor. Add bell pepper, honey, vinegar, paprika and a pinch of salt; process until smooth. Set aside.
Place carrots on a rimmed baking sheet and brush with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt and pepper.
Grill the carrots, perpendicular to the grates so they don't fall through, turning often, until tender-crisp and lightly charred, about 15 minutes total. Serve with the reserved ketchup.
To make ahead: Prepare ketchup (Step 2) and refrigerate for up to 3 days.
Serving size: ¾ cup carrots with 1 tablespoon sauce
96 calories;5 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 8 g sugars; 2 g added sugars; 17,765 IU vitamin A; 18 mg vitamin C; 36 mg calcium; 0 mg iron; 218 mg sodium; 337 mg potassium
Vitamin A (355% daily value), Vitamin C (30% dv)