“Variety is the very spice of life that gives it all its flavor.” ~William Cowpers
Add variety to your meal with this colorful and flavorful rainbow carrot side dish from AQUA by El Gaucho’s Executive Chef Wes Hood. The combined ingredients give both a sweet and savory taste that will enhance your main course.
2 lb. Baby Rainbow Carrots, peeled with the stems trimmed
¾ c. Red Pearl Onions
¼ tsp FRESH thyme, picked and minced
2 tsp honey
¼ tsp water
4 tsp extra virgin olive oil
2 tsp minced fresh garlic
Bring a pot of water to boil on the stove. Trim the root ends off of the pearl onions and blanch them for about one minute. Peel the onions by squeezing them from the untrimmed end… they should pop right out. Cool them rapidly in a bowl of ice water and set aside.
Meanwhile, check the carrots to see that they are uniformly sized. Split the larger carrots in half length-wise to ensure even cooking. In a large bowl, toss the carrots with extra virgin olive oil and minced garlic. Lightly season the carrots salt and pepper. Roll the carrots around on the grill to get a nice light char on them – be careful to keep them lined-up perpendicular with the grill grates so that they don’t fall through. Repeat the same process with the onions; tossing in olive oil and garlic before rolling them around on the grill to lightly char. You should grill these separately, as the onions will take longer to cook than the carrots.
Mince the picked thyme. Use FRESH thyme – it will be a little “thyme” consuming but worth it!
In a small bowl mix together the honey and water.
Mix all ingredients together and spread them out evenly on a baking sheet. Roast in the oven at 450°F until heated throughout. The vegetables should be al dente and the honey mixture should have reduced to create a sweet glaze on the carrots. Serve and enjoy! Yields 4 servings.