Simple Grilled Carrots & Lemon Garlic Kale Chips
Simple Grilled Carrots & Lemon Garlic Kale Chips
This quick grilled dish is a lovely summer side dish or appetizer that pairs nicely with international foods. It’s easy and delicious, great for a weeknight, or for entertaining, as grilled foods are quite fun and delicious!
Prep time: 20 minutes
Total time: 50 minutes
Yield: 4-6 side dishes, 5-7 appetizer portions
Equipment needed: Grill
Ingredients
8-10 carrots, cut in half or in thirds lengthwise, depending on thickness, so they lay flat on the grill
3 tablespoon liquid cooking oil: avocado oil, extra-light olive oil, macadamia oil, or rice bran oil
1 teaspoon ground cumin
1 large bunch curly green kale,
1 bunch kale, ribs and stems discarded, leaves cut into large pieces about 2” long, rinsed and dried thoroughly
2 tablespoons liquid cooking oil: avocado oil, extra-light olive oil, macadamia oil or rice bran oil
½ teaspoon high-mineral sea salt
Zest of 1 lemon
½ teaspoon granulated garlic
Fresh herbs such as scallion and parsley for serving
Preparation
Heat grill to medium-high, and preheat oven to 325⁰. Line 2 baking sheet pans with parchment paper or foil.
Place the kale on the baking sheet and drizzle oil on top. Sprinkle with ½ teaspoon sea salt, lemon zest, and granulated garlic. Massage the oil and seasonings onto the kale well with fingers and spread pieces of kale out, giving them plenty of room, so they don’t steam when they bake. Bake for 15 to 20 minutes until kale has slightly crisped and edges are brown but not burned. The kale will become crispier as it cools.
Meanwhile, on a baking sheet, coat carrots with 1 tablespoon liquid oil and sprinkle with cumin.
Lay carrot slices on a diagonal across the grill. Once grill marks are created, about 2 to 3 minutes depending on the grill of your particular grill, pick up each carrot for a quarter turn. This creates crosshatch grill marks and cooks the vegetable evenly. Flip the carrots and repeat the process on the other side. Return the carrots to the baking sheet, and pop them in the oven to soften them up for 10-15 minutes.
When kale is crisp and cool, serve the kale and carrots, sprinkled with herbs with your favorite aioli or herb sauce on the side!