Ingredients
For the Carrots:
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1 pound baby carrots, peeled and trimmed
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3 tablespoons olive oil
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2 tablespoons honey
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2 tablespoons brown sugar
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1 teaspoon cinnamon (optional)
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Salt and pepper, to taste
For the Garnish:
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¼ cup pomegranate seeds
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Fresh parsley or chives, chopped
Instructions
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Preheat the grill to medium-high heat.
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In a large bowl, whisk together the olive oil, honey, brown sugar, cinnamon (if using), salt, and pepper to create the glaze.
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Add the baby carrots to the bowl and toss to coat them evenly in the glaze.
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Arrange the glazed carrots on the grill in a single layer.
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Grill the carrots for 15 to 20 minutes, turning occasionally, until they are tender and slightly charred.
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Transfer the carrots to a serving platter.
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Sprinkle the pomegranate seeds on top and garnish with freshly chopped parsley or chives.
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Serve warm.
Notes
You may substitute cinnamon with a pinch of ground cumin or paprika for a more savory flavor. To make this dish vegan, ensure the honey is swapped with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes