Grilled Carrots with Maple Mustard and Goat Cheese

Course: Side dish

Ingredients:

• 1 pound of fresh carrots, preferably with tops for presentation

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 3 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

• 2 tablespoons whole-grain mustard

• 2 ounces goat cheese, crumbled

• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your grill to medium-high heat.

2. Fill a large pot with water and a pinch of salt. Use enough water to fully submerge the carrots.

3. Place the pot on the stove over high heat and bring the water to a rolling boil.

4. Wash and scrub the carrots, and trim off any green tops, leaving about an inch for presentation.

5. Once the water is boiling, blanch the carrots. Smaller pieces boil for 4 minutes, large pieces for 6 minutes. Check to make sure they are fork tender before removing.

6. While the carrots are blanching, fill a large bowl with ice water.

7. Once the blanching is complete, transfer the carrots from the boiling water to the ice water bath. This stops the cooking process and helps retain the vibrant color.

8. In the meantime, prepare the maple mustard. In a small bowl, whisk together the pure maple syrup, Dijon mustard, and whole-grain mustard.

9. Remove the carrots from their ice bath and toss them with olive oil, salt, and black pepper until they are well coated.

10. Transfer them to the grill for about 10-15 minutes, turning occasionally until they are tender and have nice grill marks.

11. Remove the grilled carrots from the grill and place them on a serving platter.

12. Drizzle the maple mustard glaze over the hot grilled carrots.

13. While the carrots are still warm, crumble goat cheese over the top, allowing it to melt slightly.

14. Optionally, garnish with fresh parsley for added color and freshness.

15. Serve your grilled carrots with maple mustard and goat cheese immediately.