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Grilled Carrots with Smoky Ketchup
“Rainbow carrots are a feast for the eyes in this healthy and easy side dish, although any colors will be just as tasty. If you like, save some of the carrot greens for garnish.”
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
1Preheat grill to medium-high.
2Heat 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.
3Place carrots on a rimmed baking sheet and brush with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt and pepper.
4Grill 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.