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Bon Appétit

Grilled Brined Vegetables

3.0

(4)

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Christopher Testani

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Recipe information

  • Yield

    4 Servings

Ingredients

2

bay leaves

10

black peppercorns

1

cup unseasoned rice vinegar

¼

cup sugar

Pinch of crushed red pepper flakes

2

tablespoons kosher salt, plus more

1

pound carrots, beets, or radishes, scrubbed, trimmed, halved or quartered if large

1

tablespoon olive oil

Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi with Watercress (optional)

Preparation

  1. Step 1

    Bring bay leaves, peppercorns, vinegar, sugar, red pepper flakes, 2 Tbsp. salt, and 3 cups water to a boil in a large saucepan. Simmer carrots or beets in brine until crisp-tender, 8–10 minutes for carrots, 25–30 minutes for beets. For radishes, simply add to brine off heat and let cool. Remove vegetables; pat dry. (Save brine to pickle another batch of vegetables.)

    Step 2

    Prepare a grill for medium-high heat. Toss brined vegetables with oil in a large bowl; season lightly with salt. Grill, turning occasionally, until lightly charred in spots, 6–8 minutes. Serve with Green Chile Charmoula, Spiced Seed Sprinkle, or Grilled Halloumi with Watercress, if desired.

Nutrition Per Serving

Calories (kcal) 120 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 2 Sodium (mg) 370
Explore Bon AppétitCarrotVegetableBeetRadishSummerSideDairy-FreeGluten-FreeNut-FreeVeganVegetarianGrillingDinner
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Reviews (4)

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  • This is my go to at every campfire cookout. Brined beets and carrots are next level with this simple brine. Everyone always asked about the recipe. I love making this!

    • Katie

    • Chicago, IL

    • 4/27/2022

  • Did not like at all. Would not make again.

    • Anonymous

    • Peoria, IL

    • 4/12/2022