Recipe: Grilled Onions And Maple Bacon Carrots

GRILLED ONIONS AND MAPLE BACON CARROTS

These are two side that are perfect for the BBQ but slightly different to the usual offerings. The smoky onions go so well with the sweet and sour of the sugar and vinegar, and then carrots, but WRAPPED IN BACON!!! Which means they're sweet, salty and just all round delicious. Plus we're serving them with a maple syrup and mustard mayo. We just won.

Ingredients

Grilled Onions

  • 4 small white onions
  • 2 tbsp cider vinegar
  • 2 tbsp brown sugar

Maple Bacon Carrots

  • 2 tbsp wholegrain mustard
  • 100 g mayonnaise
  • 1 tbsp maple syrup
  • 1 tbsp chopped parsley
  • 10 baby carrots
  • 12 rashers bacon
grill the onions

Step 1

Grill The Onions

Peel and half the onions, keeping the root intact. Drizzle over some oil, salt and pepper. Place the onions layer side down on the grill and let them cook for 5 minutes before turning 90º to get a crosshatch. Let it get really black!

cook the onions

Step 2

Cook The Onions

Place the onions into two large sheets of foil, layered, the fold up the edges. Pour in the vinegar and sugar, season well with salt and pepper and wrap up the foil to make a parcel. Put the parcel in amongst the coals to cook for 60 minutes. Serve straight from the foil!

prepare the carrots

Step 3

Prepare The Carrots

Get the bbq hot (or preheat a griddle pan when ready) Blanch the carrots in boiling water for 5 minutes before removing and patting dry with kitchen paper. Wrap the carrots in the bacon. Use 1-2 rashers per carrot so that you get plenty of coverage.

grill the carrots

Step 4

Grill The Carrots

Drizzle the maple syrup over the wrapped carrots. Place the carrots onto the grill and cook for 15 minutes, turning when the bacon has loads of colour and continuing to turn regularly until the bacon is really dark with some black bits.

make the mayo and serve

Step 5

Make The Mayo And Serve

Combine the mayo, 1 tbsp maple syrup, the mustard, parsley and some salt and serve in a bowl. Remove the carrots and onions to serving plates, scatter over parsley and dig in!

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