I have always been fond of carrots. Actually every time I look at one, I giggle, thinking back to that one time in high school when I shoved a carrot up my unsuspecting best friend’s nostril. Somehow we are still best friends.

While carrots can be roasted or poached, sauteed or boiled, cooked rather in any which way, grilled has always been one of my favorites. Maybe because it is so unexpected while utterly delicious. Try serving this salad with grilled shrimp and spicy Thai dressing, or add to a nice bed of mixed greens topped with thick slices of steak and blue cheese. It is completely versatile.

Ingredients

a bunch of young and tender spring carrots | left whole with all but 1 inch of the stems removed

red onions | quartered from the top-down keeping the root attached to keep the layers together

mixed fresh herbs | depending on the type of salad you are creating

A glug of olive oil

Directions

Step 1

Heat your grill to a nice medium heat.

Step 2

Grill your carrots and red onion quarters, turning frequently, until tender and the onions have begun to develop a nice char. About 15-20 minutes.

Step 3

Take your carrots and onions off the grill and place them into a bowl, toss with your fresh herbs and a glug of olive oil.

Step 4

Eat as is, or add to whatever type of salad you are creating. Enjoy.