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Grilled Carrots with Honey, Goat Cheese & Spices
- 2 Tbs. pumpkin seeds
- 2 Tbs. sunflower seeds
- 2 Tbs. sesame seeds
- 2 dried pasilla chiles, finely chopped
- 2 Tbs. sherry vinegar
- 1/4 cup honey
- Kosher salt
- 1/4 cup thinly sliced garlic scapes or scallions, thinly sliced (about 2 scapes or scallions)
- 1-1/2 cups (about 8 oz.) goat cheese, room temperature
- 1/2 cup olive oil
- Freshly ground black pepper
- 1-1/2 lbs. medium carrots, trimmed and quartered lengthwise, about 7
- 1 lime, halved
- Cilantro leaves, left whole, for garnish
- Mint leaves, torn, for garnish
- Chive blossom flower buds, for garnish
- Preheat a gas or charcoal grill to 450ºF.
- In a 10-inch cast iron skillet over medium heat, toast the pumpkin seeds, sunflower seeds, and sesame seeds, about 3 minutes. Remove to a plate and wipe out the skillet. Add the pasilla chile and toast until fragrant, about 1 minute. Remove from the heat. In a small bowl, whisk together the vinegar, honey, and1/4 tsp. salt. Add the seeds back to the skillet with the vinegar-honey mixture and stir over low heat until just combined, about 30 seconds. Cover to keep warm.
- In a small bowl, combine the garlic scapes, goat cheese, 1/4 cup of the olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper (more to taste), until well blended. Spread onto a serving platter, cover lightly with plastic wrap and set aside.
- Toss the carrots with the remaining 1/4 cup olive oil and generously season with salt and pepper. Transfer to the grill and cook until tender and charred in places, flipping occasionally, 12 to 15 minutes.
- To serve, place the carrots on top of the goat cheese mixture. Squeeze the lime halves over the carrots and goat cheese mixture. Drizzle with seed-honey mixture and garnish with cilantro, mint leaves, and chive blossoms.