BBQ Carrot Side Dish Recipe

Barbecued carrot, ricotta and toasted pecans

  • serves 4-6
  • Easy

If you've never grilled a carrot before, do it now with this epic BBQ side dish

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This BBQ carrot recipe comes from BBQ expert Genevieve Taylor. She says… “I adore this salad and would eat the whole thing myself given half a chance – the combination of sweet charred carrots, creamy ricotta and crunchy nuts is quite simply addictive. If you’ve never grilled a carrot before, do it now. They are an absolute revelation and show just how good fire-cooked vegetables can be.”

Listen to Genevieve giving BBQ expert tips on our podcast here.

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Ingredients

  • carrots 500g bunch, preferably with the tops on
  • olive oil 2 tbsp
  • cumin seeds 1 tbsp, lightly crushed in a pestle and mortar
  • soft dark brown sugar 1 tsp
  • dried chilli flakes 1 tsp, ideally chipotle chilli flakes
  • garlic 1 clove, crushed
  • ricotta 250g
  • spring onions ½ bunch, thinly sliced
  • pecans 50g, toasted and chopped
  • coriander a small bunch, chopped
  • extra virgin olive oil to drizzle

Method

  • Step 1

    Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger – you want them to be approximately finger-thickness.

  • Step 2

    Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

  • Step 3

    Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.

  • Step 4

    Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.

  • Step 5

    Once soft and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

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