Grilled Carrots

My grilled carrots recipe could not be more fool proof and delicious. It's amazing what a little grilling can do to vegetables. It's a complete facelift from the ordinary stemmed or boiled versions. 

The secret to my perfectly grilled carrots is that the carrots are cooked until perfectly tender in salted boiling water. Then, they are added to a stovetop grill with hot sizzling oil with salt, pepper, a kiss of honey, and lemon! The carrots begin to sing a bit in the pan as they dance in the luxurious sauce. Kids, anyone can make this and I promise, it won't take all day. And yes, of course, it will be delicious! 

Ingredients
10 carrots, peeled and halved lengthwise 
1/4 cup extra-virgin olive oil
2 tablespoons honey 
2 tablespoon freshly squeezed lemon juice, 
1 scallion, finely chopped 
Kosher salt and corse black pepper 

Directions

Bring a large pot of salted water to a boil over high heat. Add the carrots and cook until fork tender, but still firm. Do not over cook. 

Heat oil in a grill pan over medium-high heat. Place the carrots in the pan on a diagonal and cook until golden brown, about 3 to 5 minutes. Turn the carrots on the other side and cook until golden brown, another 3 minutes. Add the honey and lemon juice and shake the pan in a circular motion until all the carrots are evenly coated (a spoon or set of tongs might help you too). Turn the flame to low and the scallion, cooking for another minute. Remove from heat and serve with lemon wedges.