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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grilled colorful carrots that are giving a classic Thanksgiving feeling. The secret? Brown sugar, pine nuts, and thyme. A delicious side for any gathering. Even after the holidays, I recommend these carrots to your regular weeknight rotation.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and prep carrots by cutting them lengthwise.
Brush carrots with olive oil, salt, and pepper, and let them sit for a minute.
Heat a cast iron grill on medium heat.
Place carrots onto the grill and cook for 15-20 minutes.
Add lemon juice intermittently, along with brown sugar, pine nuts, and thyme.
Once carrots are tender and the nuts are roasted, plate the dish.
Top with shredded Gruyère cheese before serving.
Brush the carrots thoroughly with olive oil to ensure even cooking and flavor.
Add lemon juice intermittently for a tangy flavor boost.
Make sure the pine nuts are roasted but not burned for a nutty crunch.
Use fresh thyme for the best aroma and flavor.
Shredded Gruyère cheese adds a creamy finish; use sparingly for balance.
Can I use a different type of nut instead of pine nuts?
Yes, you can substitute pine nuts with chopped almonds or walnuts for a similar texture and flavor.
Can I make this recipe vegan?
Yes, simply omit the Gruyère cheese or use a vegan cheese alternative.
What type of carrots work best for this recipe?
Use fresh, colorful carrots for the best visual appeal and flavor. Baby carrots or heirloom varieties work well.
Can I prepare this recipe without a cast iron grill?
Yes, you can use a regular grill pan or even roast the carrots in the oven at 400°F for similar results.
How do I know when the carrots are done cooking?
The carrots are done when they are tender and have a slight char on the outside.
