Categories: Sides
Ingredients
- 2 1/2 tbsp. olive oil, divided
- 1/4 cup finely chopped yellow onion
- 1 garlic clove, thinly sliced
- 1 jarred roasted yellow bell pepper, rinsed and chopped
- 1 tbsp. honey
- 1 tbsp. sherry vinegar
- 1/2 tsp smoked paprika
- Pinch of kosher salt plus 1/4 tsp, divided
- 2 lbs. thin rainbow carrots, scrubbed
- 1/4 tsp black pepper
Directions
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Preheat grill to medium-high.
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Heat 1/2 tbsp. oil in a small skillet over medium-high heat. Add onion and garlic and cook, stirring often, until the garlic starts to brown and the onion softens, 3-4 minutes. Transfer to a mini food processor. Add bell pepper, honey, vinegar, paprika, and a pinch of salt; process until smooth. Set aside.
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Place carrots on a rimmed baking sheet and brush with the remaining 2 tbsp. oil and sprinkle with the remaining 1/4 tsp salt and pepper.
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Grill the carrots, perpendicular to the grates so they don’t fall through, turning often, until tender-crisp and lightly charred, about 15 minutes total. Serve with the reserved ketchup.