Carrots , Coffee , Chile , Lime
Best for: A bold vegetable side for grilled meat or beans.
Carrots become tender and sweet before getting a quick char on the grill. A small amount of espresso powder deepens the chile butter without making the dish taste like a cup of coffee.
Grill: Direct heat, 425°F. Equipment: Saucepan, tongs, small bowl.
Ingredients
Total: 30 minutes.
- 1½ pounds medium carrots, peeled, trimmed, and halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- 3 tablespoons softened unsalted butter
- ½ teaspoon instant espresso powder
- ½ teaspoon ancho chile powder
- 1 teaspoon maple syrup
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
Directions
Preheat the grill. Bring a saucepan of water to a boil and add carrots.
Simmer carrots for 5–7 minutes until just starting to soften. Drain thoroughly and pat dry.
Mix butter with espresso powder, ancho chile powder, maple syrup, and lime zest.
Toss carrots with olive oil and salt. Grill across the grates for 8–10 minutes, turning every few minutes, until tender and lightly charred.
Transfer hot carrots to a serving dish and toss with the flavored butter until coated.
Sprinkle with lime juice and cilantro, then serve immediately.
Grilling tip: Choose carrots of similar thickness so the whole batch becomes tender at roughly the same time.
