Turmeric Roasted Carrots and Dandelion Greens - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 2 bunches of baby carrots with their tops
• 1/2 teaspoon ground turmeric
• 1 watermelon radish or other radish sliced thin
• 2 fennel bulbs sliced, white part only
• 1 bunch dandelion greens
• 1/2 cup store bought creme fraiche
• .5 cup golden raisins, plumped
• For the Vinaigrette
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil (not extra virgin)
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• salt and pepper to taste
• Prepare your Hasty-Bake for baking.
• Cut the tops off the carrots, leaving a half an inch of green tops intact
• Place on a foil lined metal roasting pan and drizzle with olive oil, the turmeric, and season with salt and pepper.
• Place on the grill with the lid closed and roast for about 30 minutes, turning every 15 minutes.
• Meanwhile, slice the fennel and radish as thin as your skill will allow.
• Place the raisins in really hot tap water for 15 minutes or so, then drain.
• Wash and very roughly chop the dandelion greens.
• Grab a mason jar or any thing with a lid and put all your vinaigrette ingredients in it. Shake vigorously for 10 seconds. Check the taste and adjust the seasoning if needed.
• Remove the carrots from the grill when “fork tender” and allow to cool to room temperature.
• Recipe type: Bake
• By: Trevor Tack