You're probably wondering why I would cook two starches but what you don't see is the gigantic bowl of salad I ate after the carrots and corn.

Both of these were tasty and their individual spices were subtle but noticeable.  I was expecting the carrots to have a bit more flavor and I might increase the spice amount on my next attempt to see if that improves their flavor.



Just in case you want the entire meal, the sausages are Jennie-O Spicy turkey sausages grilled for 10 minutes, turned once.

Spiced Carrots on the Grill

- four large carrots, peeled and sliced
- 1/2 tsp ground cumin
- 1/2 tsp dark brown sugar
- one tbsp olive oil

Place carrots in a large Tupperware container.  Sprinkle carrots with cumin and brown sugar, drizzle with olive oil, seal container and shake well.  Refrigerate until needed.

Place the carrots in a grilling basket and cook for 20 minutes, shaking every 5 minutes.

Grilled Lemon Corn

- four ears of corn
- two lemons, halved
- two tsp butter, divided into four
- salt and pepper to taste

Lay out four pieces of aluminum foil.  Place an ear of corn on a piece of aluminum foil.  Spread 1/2 tsp butter on the ear of corn, sprinkle with juice of one half lemon, add salt and pepper, and carefully seal the corn with the aluminum foil ensuring the lemon juice remains inside.  Refrigerate until needed.

Place the corn on the grill for 20 minutes, rotating one quarter turn every 5 minutes.

Comments (0)

Subscribe to this comment's feed

Name

Email

Title

Comment

smaller | bigger

I have read and agree to the Terms of Usage.

Add Comment