Recipes Grilled Carrot Salad with Brown Butter Vinaigrette 5.0 (1,042) Add your rating & review Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar. Best New Chef 2011: Bryce Gilmore More Grilled Vegetables By Bryce Gilmore Updated on May 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 30 mins Total Time: 2 hrs 15 mins Yield: 6 Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water 2 tablespoons marcona almonds, plus chopped almonds for garnish 5 ounces baby arugula Directions In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve. Suggested Pairing Nutty brown butter and full-bodied Chardonnay are a fantastic match. Rate it Print