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Grilled Carrot Salad with Brown Butter Vinaigrette

This fabulous recipe makes the most perfect side-dish. The carrots spend a couple of hours marinating in a herb and spice mix before hitting the grill.  Grilling concentrates the sweet flavour and creates a lovely caramelisation of the marinade leading to an oh-so-tasty flavour.

How long will it take?

15 minutes plus 2 hours marinating time

What’s the serving size?

Serves 6

What do I need?

  • ½ cup extra-virgin olive oil
  • 2 tbsp. smoked sweet paprika
  • 1 tbsp. ground fennel
  • 1 tbsp. ground coriander
  • 2 clove garlic
  • 4 sprig thyme
  • 500g baby carrots
  • Salt
  • Freshly ground pepper
  • 4 tbsp. unsalted butter
  • 2 tbsp. sherry vinegar
  • 1 tbsp. water
  • 2 tbsp almonds
  • 150g rocket

How do I make it?

  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp and tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
  4. Add the vinaigrette and rocket to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

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