BBQ Carrots with Ricotta and Toasted Pecans

Perfect for summer

45 Minutes

Serves 4-6

What you'll need…

  • 500g Carrots (with tops)
  • 2 Tablespoons olive oil
  • 1 Tablespoon cumin seeds, lightly crushed in a pestle and mortar
  • 1 Teaspoon soft brown sugar
  • 1 Teaspoon dried chilli flakes
  • 1 Garlic clove (crushed)
  • 250g Ricotta
  • 1/2 Bunch spring onions
  • 50g Toasted pecans
  • Small bunch of coriander
  • Drizzle extra virgin olive oil
BBQ carrot bb73802 scaled 1 jpg

The method


Begin by preparing your ingredients. Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger. Chop your coriander and pecans, and slice the spring onions.


Bring a pot of salted water to the boil, once boiling add in the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl.


While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.


Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.


Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.


Once soft and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm. Enjoy!

Recipe from Olive

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