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!
1 Bunch Garden Carrots, whole with ends cut off, Just leave a ‘stub’ of green
2 T SOOC Baklouti Green Chili Fused Olive Oil
2 T SOOC Aged Maple Dark Balsamic Vinegar
1 t Roasted Garlic Sea Salt
¼ t Fresh Cracker Black Pepper
1 T Fresh Chopped Cilantro (or parsley)
Combine all ingredients except cilantro in a bowl, mix well. Coat carrots well, save excess sauce.
Grill carrots on low heat, brushing every few minutes with 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!