Charred Carrots Recipe

Inspired by Yellowbelly

Time30m

Serves4

chimichurri, toasted macadamia nuts, eel sauce

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Ingredients

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1
Prepare the Carrots
Preheat the grill or oven to medium-high heat. Peel the carrots and cut them in half lengthwise if they are thick. Toss them in a bowl with olive oil and salt until well coated.
2
Char the Carrots
Place the carrots on the grill or a baking sheet and cook for about 15-20 minutes, turning occasionally, until they are charred and tender.
3
Toast the Macadamia Nuts
While the carrots are cooking, toast the macadamia nuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden brown and fragrant.
4
Assemble the Dish
Once the carrots are cooked, remove them from the grill/oven and drizzle with chimichurri sauce. Sprinkle the toasted macadamia nuts over the top, and finish with a drizzle of eel sauce.