- 1 pound carrots, peeled and trimmed
- 1 Tablespoon Rocky Mountain Olive Oil Roasted Walnut Oil
- Salt and pepper to taste
- 1 Tablespoon Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar
Wash, peel and trim the carrots.
Brush the carrots with walnut oil and sprinkle with salt and pepper.
Place carrots on the grill, perpendicular to the grates on medium heat, turning them regularly, until carrots have started to caramelize and are cooked throughout. Move them to indirect heats and continue cooking if they start burning.
Brush carrots with maple vinegar and grill 1 minute more before removing from grill and serving.