0 ITEMS IN CART 
CAMPFIRE CARROTS
04/18/19 — Heydon Hatcher
Photos and Recipe by Ada Broussard
Preparing food over a campfire is a great practice in simplifying your cooking, and letting a few (quality) ingredients shine. We love simple and vegetable-driven cooking at Club Home Made, and this recipe is just that. Enjoy!
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Campfire carrots.
Wash and prep carrots. Small carrots can be kept whole, larger carrots sliced lengthwise. If the carrots still have their greens on them, you can trim these, keeping about 1-2 inches of green stem attached. Not only is this bit delicious, but it makes for a convenient handle while camping.
Drop carrots into a pot of boiling and highly salted water for just about 2-5 minutes. They should still be pretty firm when done. Skip this step if it seems too fussy. Remove carrots from water, dry, and toss with olive oil and salt.
Place carrots on a hot grill, and cook turning a few times, until carrots are al dente. Depending on your carrots and depending on your fire, this will take anywhere from 15-35 minutes. Drink beer whilst waiting. Transfer carrots to a bowl, and toss with a bit of acid to taste. These are delicious enjoyed both hot and at room (outdoor?) temperature.
If you're making these while camping, par-boil your carrots at home, and bring pre-chopped and pre-(par)boiled and carrots in a Ziploc or tightly sealed Tupperware already tossed with salt and oil. If you don't have a grill, carrots wrapped in double layers of aluminum foil and a big pad of butter cook well over hot coals. Save leftover carrots from dinner, and enjoy for breakfast on a tortilla with a scrambled egg, maybe some canned corn and spicy salsa.
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A Feast! Smoked chicken, ribs, grilled romaine with Cesar dressing, campfire carrots, grilled spring onions, and buttery rice cooked in home made chicken stock. This is what weekend eating should be!
Preparing food over a campfire is a great practice in simplifying your cooking, and letting a few (quality) ingredients shine. We love simple and vegetable-driven cooking at Club Home Made, and this recipe is just that. Enjoy!
Campfire carrots.
Ingredients:
- Carrots - If they're small carrots, keep them whole. For larger carrots, slice in half lengthwise. Depending on the grill, keeping the carrots large will help you avoid losing carrots to the fire gods.
- Olive Oil
- Salt
- Acid of choice - I prefer a squeeze of lemon, but any vinegar would work, too.
- Optional: Toppings like carrot-top pesto, Greek yogurt, shaved Parmesan, or freshly chopped herbs and nuts.
How to:
Make fire! Most good campfire cooking happens over hot coals, not roaring flames.Wash and prep carrots. Small carrots can be kept whole, larger carrots sliced lengthwise. If the carrots still have their greens on them, you can trim these, keeping about 1-2 inches of green stem attached. Not only is this bit delicious, but it makes for a convenient handle while camping.
Drop carrots into a pot of boiling and highly salted water for just about 2-5 minutes. They should still be pretty firm when done. Skip this step if it seems too fussy. Remove carrots from water, dry, and toss with olive oil and salt.
Place carrots on a hot grill, and cook turning a few times, until carrots are al dente. Depending on your carrots and depending on your fire, this will take anywhere from 15-35 minutes. Drink beer whilst waiting. Transfer carrots to a bowl, and toss with a bit of acid to taste. These are delicious enjoyed both hot and at room (outdoor?) temperature.
If you're making these while camping, par-boil your carrots at home, and bring pre-chopped and pre-(par)boiled and carrots in a Ziploc or tightly sealed Tupperware already tossed with salt and oil. If you don't have a grill, carrots wrapped in double layers of aluminum foil and a big pad of butter cook well over hot coals. Save leftover carrots from dinner, and enjoy for breakfast on a tortilla with a scrambled egg, maybe some canned corn and spicy salsa.
A Feast! Smoked chicken, ribs, grilled romaine with Cesar dressing, campfire carrots, grilled spring onions, and buttery rice cooked in home made chicken stock. This is what weekend eating should be!
