BBQ Carrot with Pineapple Salsa

I found this idea at the cafeteria of the place I use to work at. I thought it was pretty genius. No author to site, sorry to whoever you are. I did experience some things that didn’t work in that recipe and changed it up quite a bit and added a trick I use for vegetables that so, all in all we could safely call this my recipe.

In the original recipe, it called for roasting carrots. I did that and really by the time they are tender, they are drying out from the roasting. They were cut in about 3/8ths slices. A good way to do it if you want to do it all in the oven is to cover the carrots for a little while and let the steam cook them without drying. Then about 10 or 15 minutes in remove the cover and let them roast the rest of the way.

Matter of fact... I may make it today. All I need is the zucchini... BRB.

BBQ Carrot with Pineapple Salsa

1 cup pineapple, diced fine
1/4 cup red onion, diced fine
1 Serrano pepper, chopped fine
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 cup tomatoes, about 1 or 2 Roma's, chopped fine
1 teaspoon soy sauce
1 teaspoon sugar (optional, depends on the sweetness of your pineapple)
juice of half of a lime
1 cup zucchini, finely diced
1 jalapeno, minced (more or less according to your heat tolerance)

5 medium to large carrots
1/2 cup barbeque sauce
chips or tostadas or corn tortillas

Garnishes/Toppings:
avocado
cilantro
green onions
lime juicce
corn tortillas or chips

salsa: Chop zucchini into very small pieces, very fine dice. Toss with a generous teaspoon of salt, mix well and set aside, for about 10 minutes. Dice the remainder of ingredients, finely and add to a large bowl. Rinse zucchini and squeeze out. Add to bowl with remainder of ingredients and add in soy sauce and lime.

carrots: Preheat oven to 425°F. Boil carrots until just tender and then spread on baking sheet. Toss carrots with barbeque sauce and place back in oven. Put in oven and roast, about 10-20 minutes. You want to see a little char on them.

assembly: We used chips but ideally you want a crispy, toasted, corn tortilla aka tostada. Place carrots on top, then some of this amazing pineapple salsa, then avocado or cilantro or all, Sprinkle a little lime juice over. Also a nice crispy texture is radishes, sliced in matchstick pieces. Dig in!

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