For grilled carrots with hazelnut-basil crumbs, first wash and dry the basil and pluck off the leaves. Blend basil, hazelnuts, olive oil, cinnamon, and lemon juice in a food processor fitted with a chopping insert until fine crumbs form. Alternatively, grind the hazelnuts with the basil in a mortar and mix with the remaining ingredients. Season to taste with the chili powder.
Clean and quarter the carrots. Place a container on the grill for indirect grilling. For example, a cast-iron pan or stainless steel bowls are suitable here. Coat the carrots all over with the oil, place them side by side in the container and cover with water. Once the water has boiled away, brush the carrots again with a little oil if necessary and grill, turning, until crispy. This will take about 7- 8 minutes total, from the moment the water begins to boil.
Put the carrots in a bowl, season with salt and pepper and sprinkle with the breadcrumbs. Serve grilled carrots with hazelnut basil crumbs.
Preparation Tip:
Grilled carrots with hazelnut-basil crumbs also go well as a side dish with meat.
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