Glazed Carrots

There’s this really great beach house in Santa Monica that a whole bunch of folks own together (not us). Sometimes we get lucky and friends, who are members, invite us to join them for dinner. This past weekend Dennis and Lauri invited us to join them along with Alan and Theresa (there you are again T) for dinner at the beach house. So nice.

We really enjoy all of these folks and their beach house is a nice place to see each other. Of course we would love to see them anywhere! But the beach house is nice for sure. We all contributed to the meal with Dennis and Lauri doing the heavy lifting - the most amazing food including these delicious carrots which Dennis grilled on site and then glazed. I love them. I made them the next night when Jared and Maryam and Alex and Lily came for dinner.

This one is a winner.

Glazed Carrots (from –NYT Jeff Gordinier and apparently from Odys and Penelope restaurant here in Los Angeles)

 raw carrots (use)

raw carrots (use)

 Grilled-Carrots (use)

Grilled-Carrots (use)

Ingredients:

2 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 Tbsp dark brown sugar

½ tsp finely chopped fresh rosemary

½ clove garlic, cut into paper thin slices

1 tsp freshly grated ginger

2 Tbsp vegetable oil (I used grapeseed) plus a little more for the carrots

10 carrots, peeled, trimmed and cut in half lengthwise. I actually used much smaller carrots and cut them into thirds

Salt 1 green onion, thinly sliced

In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 Tbsp oil so the dressing emulsifies. Set aside.

Heat the grill to low. Coat carrots with oil and season with salt. I just put the carrots into a big zip-lock and put in about 1 Tbsp olive oil and salt and mush it around.

Grill the carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender – about 20-25 minutes.

When the carrots come off the grill, toss them in the dressing. Once coated, use tongs to transfer to a serving platter and garnish the top with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

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