Ginger-Glazed Grilled Carrot and Pea Shoot Salad

Roasting brings out the sweetness of carrots, and grilling does too: it's a great way to cook carrots during the spring and summer, without turning the oven on. Grilled carrots are great — charred and just softened around the edges, still a bit crunchy in the center. And coated in a brown sugary, ginger and garlic marinade, they are sweet and just zesty enough to set the mood for summertime, in the spring.


·       1 lb carrots, peeled, halved and chopped to 1-2″ pieces

·       3 cups fresh pea shoots

·       1 clove garlic, minced

·       1 tablespoon grated fresh ginger

·       juice of 1 lime

·       2 tablespoons light brown sugar

·       dash of salt and pepper

·       2 tablespoon extra-virgin olive oil


Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well. Let marinade for at least 30 minutes or longer. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first).
Meanwhile, toss the pea shoots with the remaining tablespoon of olive oil and lime juice. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.