Adapted from Weber's Way To Grill
~from Savoring Time in the Kitchen
Makes 4 to 6 servings
Note: I have reduced the amount of sodium from the original recipe
1-1/4 teaspoons kosher salt, divided
12 small to medium organic carrots. about 6 inches long and 1 inch wide
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 teaspoons finely grated orange zest
2 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh Italian parsley
Prepare a large bowl with ice and fill with water and have the ice bath ready.
Fill a large sauce pan with water and bring to a boil. Add 1 teaspoon of salt and add the carrots. Cook until crisp-tender, about 4 to 6 minutes. Remove the carrots and plunge into the ice bath to cool. Remove the carrots and drain.
Light the grill and preheat to medium.
In a bowl, combine the melted butter, honey, orange zest, vinegar and the remaining 1/4 teaspoon of salt. Add the carrots and toss to coat evenly.
Remove the carrots and allowing the excess butter mixture to drip away. Grill the carrots, with the lid closed, until lightly caramelized, 4 to 6 minutes, turning occasionally. Return the carrots to the bowl with the butter mixture and toss to coat. Place on a serving plate, drizzle with any remaining butter mixture. Garnish with the chopped parsley and serve.