3-4 Carrots
Olive Oil
Sea Salt
Pepper (freshly ground)
Peal the carrots, cut off the stems and tips, then cut them length wise. Then chop, down the length of the carrots, into approx thirds.
Place the carrot segments into a small bowl, coat lightly with olive oil. Toss them to get and even coat.
Season all sides with salt and pepper.
Prep a grill on high. I like to use a small grill basket. Weather using a basket or the grill grates, wait until your grill surface is hot (so that the carrots sizzle when they first make contact) and place the carrots on the grill.
As they develop a slight char, flip them over on the grill. Pull them off of the grill then they are softened and/or charred on all sides.
You can top them lightly with some balsamic vinegar, if you like.
