Grilled Carrots. (about 15 to 20 minutes cooking time)

4 medium large or 5 medium sized carrots, peeled or scrubbed clean
2 Tablespoons of Olive Oil
1/2 tsp kosher salt, or to taste
freshly ground pepper, to taste
1 clove garlic, minced or pressed (optional)
2 Tablespoons chopped fresh herbs
OR 2 tsp dried herbs – I use a blend meant for seasoning tzaziki, but thyme and rosemary work very well

Slice the carrots into thin carrot ‘coins’, or on a bias cut. Put them in a bowl and pour the olive oil over top, add the salt and pepper and toss to mix. Add in the garlic and herbs and toss well to make sure the herbs are evenly distributed. If needed, the carrots can rest in the bowl until you are ready to start cooking them.

Place the grill basket on the medium hot grill and empty the contents of the bowl into it – watch for flames as the oil may ignite when it hits the heating element. These cook best at medium high heat but do need to be watched. Stir occasionally, more frequently if you notice them starting to brown. The carrots take about 15 to 20 minutes to grill to a crisp tender texture – but know your grill! These may take less time on a behemoth, more time on a smurf. The best way to tell if they are done is to test them by eating one.