For the Carrots:
1 pound bunched baby carrots, similar size, tops removed and peeled
2 tablespoons olive oil
2 tablespoons honey or maple syrup
1 tablespoon brown sugar
Salt and pepper to taste
For the Herby Ranch:
2 tablespoons buttermilk ( option substitute with plain yogurt)
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons grated parmesan
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped chives
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt
Pinch of ground black pepper
2 tablespoon lemon juice to season
For the Carrots:
1. Preheat the grill to a medium-high heat.
2. Glaze the carrots by adding the olive oil, honey, brown sugar and season with salt and pepper into a bowl. Toss the carrots well to coat the carrots.
3. Place the glazed carrots on the grill in a single layer. Grill for about 5 to 8 minutes, turning occasionally until it is tender and develops grill marks.
4. Remove from the grill and place onto a serving platter.
For the Herby Ranch:
1. Combine all the ingredients into a bowl.
2. Whisk to combine and transfer to a bottle. Refrigerate to allow the flavors to develop before serving.
3. Arrange the grilled carrot on a platter.
4. Drizzle with the ranch dressing.
Garnish: Sliced jalapeno, crumbled blue cheese or feta and lime wedge
