Fire-Roasted Carrots with Mint & Balsamic Cream

Fire-Roasted Carrots with Mint & Balsamic Cream
Is it just our imagination, or did the fresh mint somehow tease out even more of the complex notes from the balsamic cream? There’s only one way to find out. Make this simple, yet enormously flavorful recipe yourself.

1 lb fresh fingerling carrots
2 Tbsp olive oil
Salt & pepper
2 Tbsp Earthy Delights Crema di Balsamico (Balsamic Cream)
10 – 12 fresh mint leaves, sliced into thin “chiffonade” (see below)



Preheat the grill to medium high.


Rinse the carrots well under cold running water, scrubbing gently to remove soil. You can peel them in you want, but if the carrots are nice and fresh, you really don’t need to (and probably shouldn’t). Trim the tops to about 1/2 inch long. Trim away any long rootlets. Toss the carrots with the olive oil and a generous sprinkling of salt and pepper and set aside for a moment.

Slice the mint into chiffonade. Here’s how:


“Chiffonade” is a French word that literally means “little ribbons,” which is an accurate description of the time-honored (and very effective) technique for slicing fresh herbs or greens into long, even strips. It’s particularly good for slicing leafy herbs, such as mint, basil or sage. It’s really not that hard to do. First, rinse the herbs, pat dry and remove the stems. Then stack the leaves, lining them up in the same direction and roll them tightly, cigar-style. Using a sharp knife, slice the rolled leaves into even strips. Voila! (That’s also French.)


When the grill is hot, arrange the carrots across the grates and cook for about 15 – 20 minutes, turning frequently. When the carrots have become “al dente” in texture and are slightly browned on all sides with nice grill marks, remove them to a serving dish. Drizzle generously with the balsamic cream and sprinkle with the mint chiffonade.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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