Description
Sweet grilled carrots get a smoky char, then a tangy topping of charred queso fresco and parsley. A simple yet elegant summer side.
Ingredients
Units
Scale
- 1 lbs (454 g) carrots
- 1 tsp salt
- 1 tbsp olive oil
- 0.5 tsp black pepper
- 3 oz (85 g) queso fresco
- 0.25 cups (60 ml) parsley
Instructions
- Fill a pot halfway with water and 1 tsp salt and bring to a boil on medium-high heat.
- Add carrots and cook until just softened, about 3-5 minutes.
- Place carrots in an ice bath for 2 minutes.
- Remove carrots from the ice bath and pat dry.
- Brush carrots with olive oil and sprinkle with pepper.
- Preheat grill pan on medium-high heat.
- Place carrots on the grill pan for 3-4 minutes per side, until char marks appear.
- Place queso fresco slices on the grill pan for 30 seconds per side.
- Roughly chop the queso fresco and combine it with parsley.
- Plate the carrots and top with the queso fresco and parsley mixture.
Notes
- For optimal grilling, ensure your carrots are completely dry before oiling to achieve good char marks.
- If queso fresco is unavailable, feta cheese makes a delicious substitute.
- Store leftover grilled carrots separately from the queso fresco topping in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10