Recipe Image

Grilled Carrots with Smoky Ketchup

  • 25 m
  • 25 m
Judith Fertig
“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.”

Ingredients

    • 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

Directions

  • 1 Preheat grill to medium-high.
  • 2 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.
  • 3 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.
  • 4 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.
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