This recipe was created by Kendra Smith, former employee and owner of Little Black Dog Catering. These carrots work beautifully as a side to any BBQ!

Ingredients

1 Bunch Garden Carrots, whole with ends cut off, Just leave a ‘stub’ of green
2 Tbsp Baklouti Green Chili Fused Olive Oil
2 Tbsp Aged Maple Dark Balsamic Vinegar
1 tsp Roasted Garlic & Onion Sea Salt
¼ tsp Fresh Cracker Black Pepper
1 Tbsp Fresh Cilantro, chopped

Directions

Wash carrots.

Combine all ingredients except cilantro in a bowl, mix well. Coat carrots well, save the excess sauce.

Grill carrots on low heat, brushing every few minutes with the remaining sauce. Grill until tender, approximately 20 min.

Remove from grill when desired tenderness is reached. Brush with remaining sauce and sprinkle with chopped cilantro. Serve!