Looking for a sweet yet spicy side dish to grill up this Easter? Here’s a recipe from yours truly for grilled carrots with a brown sugar and chipotle glaze.
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- ½ teaspoon chipotle powder
- 1/3 cup brown sugar
- 3 Tablespoons unsalted butter
- 2 tablespoon water
- 2 teaspoon Kosher salt
- 1 Teaspoon ground black pepper
- 2 Pounds cut and peeled baby carrots
- 2 tablespoon canola oil
Preheat grill for medium high heat grilling. Toss carrots with canola oil in a medium mixing bowl until fully coated. Add salt and pepper and place carrots in a grilling basket on the main grill grate. Cover the grill and allow the carrots to grill for approximately 20 minutes, stirring frequently.
Remove carrots from the grill and place on a large sheet of aluminum foil. Add the water to the carrots, fold the edges of the foil and crimp to seal. Place the foil packet on to the grill and allow the carrots to steam for 20 minutes until tender. Place a small saucepan on the grill and add the butter, brown sugar, and chipotle powder. Once the butter has melted and the brown sugar is fully dissolved, add the carrots, stir well and serve immediately.