Simple marinades add lots of flavour to these easy barbecue sides.
Grilled honey tarragon carrots
- 7 small fresh carrots with stems on, peeled
- 3 tsp (15 ml) sesame oil
- 3 tsp (15 ml) honey
- 2 tarragon sprigs, torn
- 2 tsp chopped ginger
- 1½ tbsp (30 ml) vegetable oil
- salt & pepper to taste
Grilled potatoes with herbs
- 3 Yukon gold potatoes (See Note)
- 2 tbsp + 1 tsp (45 ml) olive oil
- 1 tsp dried thyme
- 2 tsp dried oregano
- salt and pepper to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cut the tops of the carrots off leaving only 1.2 cm (half an inch) at the root. Clean the carrots and cut them in half lengthwise. Place into a sealable plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
- Slice potatoes 1.2 cm (½ inch) thick and place into a sealable plastic bag. Add oil, dried thyme, oregano, salt and pepper. Seal the bag and toss the potatoes to ensure they are well coated. Set aside.
- Preheat barbecue to medium-low heat.
- Oil the grill liberally. Remove the potatoes from the bag and place them directly over the heat. Cook for approximately 8 minutes per side or until golden brown, crispy and cooked through.
- Partly through cooking the potato, place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
- Remove from heat.
• Yukon gold are a mid-sized potato with a creamy yellow flesh. They aren’t commonly available in Australia; Dutch cream is similar, but other potatoes will work too – try sebago or kipfler.