Grilled Baby Carrots and Fennel with Romesco
1 lb SLENDER RAINBOW CARROTS OR REGULAR CARROTS WITH TOPS ON
2 FENNEL BULBS, STALKS AND CORES REMOVED AND HALVED
1 lb FINGERLING POTATOES, WASHED AND HALVED LENGTHWISE
1/4 cup olive oil
1 TBSP THYME OR ROSEMARY LEAVES
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
Trim the carrot tops to 1". Peel the carrots and halve any larger ones so they are all about 1/2" thick. Cut the fennel bulbs lengthwise into 1/2” thick slices.
Place the fennel and potato slices in a large mixing bowl. Drizzle with 2 Tbsp of the olive oil and a teaspoon of salt.
Toss to coat the vegetables evenly with the oil.
Place the carrots on a sheet pan. Drizzle with the additional 2 Tbsp of olive oil and a generous pinch of salt. Brush the olive oil over the carrots to distribute evenly.
Add the potatoes and fennel slices to the sheet pan. Nestle a few sprigs of herbs into the vegetables as well.
Place the pan directly on the grill grate and cook, stirring occasionally until the vegetables are browned and softened, about 35-45 minutes.
Allow to cool and serve with the Smoked Romesco Sauce. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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