Adapted from “The Essential New York Times Grilling Cookbook,” edited by Peter Kaminsky (Sterling Epicure, 2104).
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon light brown sugar, packed
2 pounds whole carrots
4 tablespoons butter, melted
Combine cumin, salt, pepper and brown sugar in a small bowl. Set aside.
Peel carrots. Place on a rimmed baking sheet. Sprinkle with seasoning mix. Roll carrots around to coat. Set aside.
Prepare grill. Preheat gas grill and oil grill grates or light charcoal (the charcoal is ready when the coals are glowing red and coated with light gray ash), spread out coals and oil grill grates.
Place carrots on grill until charred, then move away from direct heat and cover the grill. Cook until the carrots are tender, 8-10 minutes.
Remove carrots from grill. Chop into bite-sized pieces, toss with melted butter and serve.
Yield: 8-10 servings.
[gpp_icon type=”summary”]Grilled Spice-Rubbed Carrots printable