Grilled Garlic Carrots with Avocado, Parsley & Mint

LET’S GO

PREPARATION

Grilled carrots with avocado are sweet, savory and crunchy – ticks all the boxes for an umami lunch. Add these to the perfect steak for some a tasty veggie grill side. For Easter brunch or any brunch – their just irresistably snackable hot off the Otto Grill. Bunny’s favorite snack and, now, yours.

1. Prep the Carrots & Avocado

   Wash and peel the carrots. Then cut them into quarters (or even more if they are really large) or in rectangles (like fries). Halve the avocado and slice it. Place aside for later. Peel and chop the garlic. Warm up 1 tsp. of coconut oil and saute the garlic. Turn off the stove and add the carrots to oil them. Add salt.

   
   
   

GRILLING

1. Preheat Otto Grill

   Preheat the Otto Grill to the highest temperature for 3 minutes with the grill grate inside. While its preheating, chop the parsley and slice the mint. Set aside separately. Add a bit of oil to the fat drip tray (perhaps what is left in the pan from the carrots) and add the parsley. This will warm up while the carrots roast.

   
   
   
   
   

2. Grill the Carrots

   Turn down the heat about halfway. Pull the grate out with the Clever Lever and place the carrots on top. Leave it at the lowest height level and let it grill for about 5 minutes. That’s it! Watch them to make sure that they don’t burn. They should go soft and start to sizzle. After 5 minutes, if they need a bit more crispiness, adjust the height about mid-level (Meat-O-Meter 3) for 10 seconds or so.

3. Add the Fixings

   Now that the carrots are done, add them to a plate with the toasted parsley, fresh mint and top with the avocado slices. Add salt to taste and enjoy!