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INGREDIENTS
- 800 g carrots
- 1 tablespoon finely chopped fresh thyme (1 teaspoon dried can also be used)
- 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
- 1First, bring salted water to a boil in a large pot and preheat your grill.
- 2Wash all the carrots, remove the stems, and halve them lengthwise. Then, place them in 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.
- 3While the carrots are cooking, prepare the mustard dip. Then cover it with cling film and place it in the refrigerator. After cooking, immediately cool the carrots rapidly (preferably in a bowl with ice, or under cold running water). Transfer the prepared carrots to the hot grill and grill intensely for 8–9 minutes. Turn them at least once during grilling.
- 4Meanwhile, prepare the marinade: In a large bowl, mix thyme, butter, oil, lemon zest, salt, and pepper, and stir everything together.
- 5Once the carrots are browned, transfer them from the grill to the bowl with the marinade and mix thoroughly so that they are completely coated. Then, place them on a plate with the mustard dip, sprinkle with chives, and serve.
Tip
Grilled carrots are an excellent side dish for meat. You can also sprinkle the finished carrots with Balkan cheese or feta cheese.
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The author of the photograph is Marie Bartošová