Ginger-Glazed Grilled Thumbelina Carrots

Ingredients

• 1 lb carrot, preferably Thumbelina carrots, peeled
• 1 garlic clove, minced
• 1 tablespoon grated fresh ginger
• 1/2 lime, juice of
• 2 tablespoons brown sugar (light or dark, your preference)
• 1 dash salt and pepper
• 1 tablespoon extra-virgin olive oil

Directions

1. 1

   Cut the carrots into even chunks that will not fall through your grill grate, such as just halved lenthwise if Thumbelinas, and also chopped to 1 /12" - 2" pieces if not Thumbelinas.

2. 2

   Combine all ingredients in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.

3. 3

   Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes.

4. 4

   Remove cover. Flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first, especially if not using Thumbelina carrots).

5. 5

   Let cool a few minutes & then serve while still warm. Great on it's own or in salads.