Chipotle Cilantro Carrots

By KDHarmon

Ingredients

• 1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon minced canned chipotle chiles
• Coarse kosher salt
• 1 tablespoon fresh lemon juice, divided
• 1 teaspoon finely grated lemon peel
• 1 1/2 teaspoons honey
• 1/4 cup chopped fresh cilantro
• Freshly ground black pepper
• 4 ounces feta cheese, coarsely crumbled

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry. Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Sprinkle with crumbled feta.