Ginger-Glazed Grilled Thumbelina Carrots - cooking recipe

Ingredients

1 lb carrot, preferably Thumbelina carrots, peeled
1 garlic clove, minced
1 tablespoon grated fresh ginger
1/2 lime, juice of
2 tablespoons brown sugar (light or dark, your preference)
1 dash salt and pepper
1 tablespoon extra virgin olive oil

Preparation

Cut the carrots into even chunks that will not fall through your grill grate, such as just halved lenthwise if Thumbelinas, and also chopped to 1 /12\" - 2\" pieces if not Thumbelinas.
Combine all ingredients in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.
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. 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, especially if not using Thumbelina carrots).
Let cool a few minutes & then serve while still warm. Great on it's own or in salads.