Grilled carrots

Complex flavors in simple carrots - our recipe for Grilled carrots with blue cheese is an impressive side dish or a great dish on its own. The sweet, charred carrots will go together beautifully with the intense blue cheese, zesty vinaigrette and delicate anise flavors of the chervil. A pleaser for eyes and palates.

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Grilled carrots

Ingredients

1.1 pounds carrots small and in different colors
2 tbsp oil
salt
pepper
fresh chervil
1 tbsp dijon mustard
1 tbsp honey
1 - 1½ tbsp apple vinegar
5 tbsp olive oil
salt
pepper

Preparation

Preparation

Clean the carrots thoroughly and cut them in half.

Brush with oil and season with salt and pepper.

Grill the carrots on a hot grill until they have taken a bit of color. The goal is more the taste of barbecue than that they are completely cooked, so they should still have some bite.

Place them on a dish, let them cool a bit before topping with crumbled Danablu on top.

Combine the vinaigrette ingredients. Make sure that it has a hint of sourness as a contrast to the sweet carrots and the salty cheese.

Add the vinaigrette and fresh chervil just before serving.

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