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Vegan, so quick, and carrots, on the grill. Who knew?
Combine oil and spices together in a bowl, mix well.
Grill carrots over low to medium-low heat for 3 minutes to start softening them, then brush over glaze, turning as you go. Cover the grill for 2-3 minutes then check carrots for doneness; the smallest carrots may be cooked. Remove carrots from the grill in batches as they finish cooking.
Enjoy as a snack or side dish!
Note: If you’d like to roast these, roast carrots plain at 450ºF for 10 minutes, then add the glaze and cook for 5-10 minutes more until carrots are soft but not mushy.
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!