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Grilled Carrots

Makes 4 servings

Prep time: 10 minutes, Grilling time: 3 to 5 minutes

• 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem
• 1/4 cup unsalted butter
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon minced fresh Italian parsley

Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking. The carrots may be cooked up to this point several hours ahead of serving.

If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.

Brush the cooking grate clean. Grill the carrots over direct high heat (450°F to 550°F), with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally and swapping their positions as needed for even cooking. Move the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top. Serve warm.

Tip: The freshest, most flavorful carrots have bright green tops. If the tops have been removed, look at the carrot and make sure there are no cracks, brown spots, or soft spots.

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