Grilled Carrot with Lemon Zest

4 SERVINGS

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INGREDIENTS

800 g carrots
1 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
20 g butter (softened)
2 tablespoons olive oil
1 tablespoon lemon zest
1 handful fresh chives (finely chopped)
Salt
Pepper

INGREDIENTS FOR SERVING

Balkan cheese
Feta cheese

INSTRUCTIONS

1
First, bring salted water to a boil in a large pot and heat up the grill.
2
Wash all the carrots, remove the stems, and cut them in half lengthwise. Then place them in the boiling water and cook over medium heat for 8–10 minutes (depending on the size of the carrots). The carrots should still be slightly crunchy after cooking.
3
While the carrots are cooking, prepare the mustard dip. Cover it with plastic wrap and place it in the refrigerator. After cooking, immediately cool the carrots rapidly (preferably in a bowl of ice, or under cold running water). Transfer the prepared carrots to the hot grill and grill them quickly for 8–9 minutes. Turn them at least once during grilling.
4
Meanwhile, prepare the marinade: In a large bowl, mix thyme, butter, oil, lemon zest, salt, and pepper, and mix everything together.
5
Once the carrots are browned, transfer them from the grill to the bowl with the marinade and mix thoroughly so that they are completely covered. Then place them on a plate with the mustard dip, sprinkle with chives, and serve.

Tip

Grilled carrots are an excellent side dish to meat. You can also sprinkle the finished carrots with Balkan cheese or feta cheese.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.