recipes barefoot contessa

Grilled Carrots (Serves 2)

Copyright 2013, Chef Joe Isidori, All Rights Reserved


Photo: Courtesy of Food Network

6-8 baby carrots, peeled
¾ teaspoon sea salt
½ teaspoons freshly ground black pepper
Drizzle olive oil

Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.