You're a Fool if You Don't Grill Carrots



One bunch of carrots, rainbow if you can find them

1 tablespoon olive oil



Remove any tops, then scrub or peel your carrots, and slice them in half lengthwise, unless they are teeny tiny babies, in which case you can leave them whole. Place them in a big bowl, drizzle on the oil, add two pinches of salt and toss everything together. Heat your grill (or grill pan) over medium high heat. Place the carrots on the grates, and cook for 15-20 minutes, turning every five minutes or so, until they are nice and charred and can be easily pierced with a fork. Serve as a simple side, and make more than you think you need, as any leftovers will make an excellent addition to cold salads. (Do not however, serve them as hot dogs—that’s disrespectful to both carrots and hot dogs.)