Nutmeg Carrots

I like packet grilling for side dishes. It’s an easy, low maintenance way to cook a very flavorful side dish while the rest of the meal is grilling away.


Usually, I prepare the packet first, put it on the side of the grill where it slowly cook while the meat is doing its thing over the fire.

This one is simple and delicious and goes with pretty much anything.




Nutmeg Carrots
4 servings, 2 P+/serving


Ingredients
6 carrots, diagonally sliced (1/4 inch thick), about 4 cup
3 garlic cloves, peeled and halved
1 TBSP water
2 tsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper (I like coarsely ground for such things, prettier if nothing else)
1/8 tsp ground nutmeg (freshly ground is MUCH better) *


Prep the grill: Medium fire (or put the packet on the side away from the hot flame).


Prep the food: Mix all ingredients in a bowl and toss well.


Making the packet: Place the mixture in the center of a double layer of heavy duty, extra-wide foil, about 24 inches long. Make a packet by bringing 2 sides of the foil to meet in the center, and pressing the edges together to two ½ inch folds. Then fold the edges of each end together to two ½ inch folds. Allowing room for the packet to expand, crimp the edges together to seal.


Please the packet on the grill rack and grill until cooked through, about 25 minutes. Remove the packet from the grill and open it carefully to allow the hot steam to escape (it WILL burn!). Place in a serving dish or divide evenly in 4 plates.


*Cinnamon works too


Source: Weight Watchers Grill It! 2005, p. 129