Ingredients Carrots ENZO Bold Extra Virgin Olive Oil ENZO’S TABLE Sun-Dried Tomato Pesto Fresh parsley Salt
Directions 1. Slice the carrots in half, length-wise. Toss in the olive oil, then spread across a hot grill. Cover and grill until the carrots start to caramelize, and are just slightly tender to the fork. 2. Remove from the grill and toss in pesto, with a light drizzle of more olive oil. Serve on a platter, and garnish with freshly-chopped parsley and flaky salt.