Grilled carrots are a favorite of mine, and together with parsnips, it’s like veggie candy. As a side dish, it is visually impressive and quirky enough to delight your guests. Just peel and slice the veggies (keep the pieces long for ease in grilling), toss in some oil and grill over very high heat.
I personally love the burned spots, but if you don’t, use lower heat. Test with a fork for tenderness, and season to taste with salt and pepper. A chimichurri, balsamic vinaigrette or some crumbled chevre and torn herbs would all be lovely as well.
The grilled ribeye has a simple rub that is great on grilled veggies or vegetarian meat products as well.
– 1/2 cup ground espresso
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup ground spices (I like red pepper flakes, cumin, coriander, smoked paprika and mustard seeds)
Mix together and coat item at least 10 minutes prior to grilling.