Grilled Carrots + Pesto

Pesto and carrots are a match made in summer heaven. Grab a bunch of fresh carrots and a bundle of basil on your next trip to the farmer’s market to make this beautiful, seasonal side dish. Thanks to Brooks Reitz (@brooksreitz) for sharing this recipe on his “Brooks Cooks” IG video series.

Grilled Carrots + Pesto

• 5-6 medium sized carrots

• 1 tablespoon of honey

• 1/4 cup basil pesto (fresh or store-bought)

• 1-2 tablespoons of EVOO

• Flat leaf parsley for garnish

• Roasted sunflower seeds for garnish

• Sea salt + pepper

1. Bring pot of water to boil. Add generous pinch of sea salt for flavor.

2. Cut stem end off of each carrot, then cut carrots in half on an angle.

3. Add carrots to boiling water. Cook for 5 mins, then drain in colander in sink.

4. Add drained carrots to mixing bowl. Mix in 1 tablespoon of raw honey. The honey will thin and coat the carrots nicely if done while the carrots are still hot.

5. Remove carrots from bowl and set bowl aside (you will come back to it). Grill carrots for 10-12 mins on medium heat until slightly blackened (nice grill marks, but not completely black).

6. Remove carrots from grill and return to mixing bowl. Add pesto and mix well. If needed, add 1-2 tablespoons of EVOO to thin the pesto in order to fully coat the carrots.

7. Transfer carrots to serving platter. Add sea salt + pepper to taste. Garnish with parsley and sunflower seeds.