Carrots are good raw and crunchy, braised in butter, or roasted until browned and sweet. But if you haven't yet tried grilling them, you are in for a treat. Grilled carrots have a concentrated sweetness like roasted carrots, but retain some of their fresh snap. They also take on a smoky flavor that is especially compelling when dressed with a bright, herby vinaigrette. If you don't have an outdoor grill or even a grill pan, you can cook your carrots in a very hot cast iron skillet to achieve the same charred edges and smoky-sweet taste.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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