Simple Summer Grilled Carrots
If BBQing were a love language
Charred crisp-tender whole carrots on the grill, stems and all, finished with a side of pillowy crème fraîche, spices, and Organic Extra Virgin Avocado Oil makes for a smoky, savory situation.
IngredientsSkins on for this recipe —not only do the thin skins pack lots of nutrients, but you’ll also get a better char and crispy-edged texture.
Bunch of carrots - 12 whole medium carrots, scrubbed with skin and stems on
3 tbsp Refined Avocado Oil for coating carrots
1 tbsp west~bourne Smoky Pepper Spice to finish
1 tbsp Organic Extra Virgin Avocado Oil to finish
½ cup crème fraîche
Dash of sea salt to taste
Prepare a grill for medium heat. Toss to coat carrots with Refined Avocado Oil and season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, about 15 minutes.
Transfer carrots to a wood board. Spoon creme fraiche at the side, top with a drizzle of Organic Extra Virgin Avocado Oil and a dash of Smoky Pepper Spice. Serve carrots warm or at room temperature. Enjoy!