Grilled Cinnamon Carrots
It’s Thanksgiving week! Are you hosting? Planning to take a dish to someone’s house? Staying home? Please leave me a little comment – I would love to hear what you’re up to over this holiday.
In today’s post I will be sharing a simple side dish you can make for your family or guests, Grilled Cinnamon Carrots. A friend recently asked me where I get my recipes for OvenHug. I didn’t have a simple answer because I don’t have a single resource. I often try something at a restaurant and then then go home and try to emulate it. Recently I was inspired by a ‘small plate’ of grilled carrots we ordered while lunching at Vesta. The carrots were so unexpectedly flavorful. I loved the smoky, sweet grilled taste and the combo created by dipping them in a lemony yogurt sauce. In my version I slimmed down the oils and simplified the spices. I’m hoping this recipe will please your kids, teens, picky-eaters, vegetarians, and gourmands alike!
I use my favorite grill pan to make these carrots. If you’ve been an OvenHugger for awhile you’ll remember that what I love about the grill pan is that you can grill and barbeque all year round. It’s easy to cook light with a grill pan because you can cook with little to no oil. I’m on my 2nd pan currently as I completely wore out my first one. I picked up my current pan from Target for about 30 bucks. A couple of you OvenHuggers have shared with me that you have picked up your own grill pan…if you don’t have one, no worries – these carrots can also be baked in the oven.
Aside from the special pan you’ll need to grab a couple bunches of whole carrots. I like the Bugs Bunny style whole carrots with the stems still attached. Thinner carrots will cook through faster.
There are all sorts of cooked carrot recipes out there on Pinterest – carrot hots dogs and carrot fries. I don’t know about your but those both just sound gross to me. Carrots are carrots! I don’t want to set expectations that carrots are going to taste anything like hot dogs or fries!
Carrots are one of the sweeter veggies so they tend to be crowd pleasers, even served raw and plain. We dress them up just a little with simple spices and a yogurt sauce. If you have a picky eater at home who is turned off by cooked carrots I would suggest you keep trying. Cook them different ways with different spices. It can take 8 tries for a kid/teen to like a new food. After enough tries, it will get gobbled up! When that happens I’d love to hear about it.
Here is the recipe for Grilled Cinnamon Carrots. Hope you and those you are thankfully gathering with give them a try and enjoy them.
- 2 bunches whole carrots with stems
- 2 Tablespoons of coconut oil, melted
- ½ teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon salt
- Melt coconut oil in the microwave until liquid form
- Stir spices into liquified coconut oil
- If carrots are larger than a finger, carefully cut in half lengthwise
- Keep smaller carrots whole
- Rub the spiced coconut oil all over the carrots with your fingers
- Grill on grill pan about 5 or 6 minutes per side on medium low heat
We went to our first ever “Friends-giving” potluck dinner last night. We have a group of dear friends from way back when. I’m so glad we’ve kept up through the years. Our gatherings have turned into a supper club of sorts. I took a simplified version of Happy Veggie Stuffing recipe I posted last week and it was a hit. Our friends Miriam and Chris kindly hosted the party. Chris grilled 2 turkeys! One was cooked slow and low on the grill. The 2nd was smoked – I have no clue how he did that and I meant to check out the contraption (‘smoking machine’ I was calling it) last night. Wow, was that one ever delicious!
Hope you have time to relax, see family and friends, and try some new recipes. Thank you for your support, input and comments. 💗