grilled carrots

Delicious and easy grilled whole carrots with a tangy glaze made with balsamic vinegar. The sweetness of the carrots, the flavor of the vinegar, and the salt makes this a dish to remember!

Grilled Carrots with Balsamic Vinegar Glaze

Carrots

tsp Olive Oil

tbsp Balsamic Vinegar

tsp Dried Rosemary

Sea Salt

Use fresh whole carrots for this recipe

Cut off the greens and wash the carrots extremely well

Pat the carrots dry

Prepare the Carrots for Grilling

I love this part of the recipe.  It is so easy!  Simple dump all the ingredients in a 1 gallon Ziploc bag and mix it well to get an even coating.

Prepare the Balsamic Glaze

Bring the grill to 350 degrees on direct heat. &nbsp;For the Big Green Egg, I took off the Plate Setter. &nbsp;For gas or charcoal grills, there is no need to adjust anything.

Place carrots on the grill surface. &nbsp;I normally like to use the GrillGrate, but I just placed them directly on the grill since it was such a fast cook time.

After about 5 minutes, use your grill tongs to turn over the carrots.

Grill for another 5-7 minutes. &nbsp;The carrots should be firm and slightly crispy. &nbsp;Who likes soggy veggies, right?

Remove the carrots and serve. &nbsp;The Sea Salt makes a HUGE difference for this delicious grilled vegetable dish.

Prepare the Grill for the Glazed Carrots

The key to grilled carrots that are tender, and not burnt, is to cook them over indirect heat. Here is a foolproof recipe for grilled carrots topped with harissa paste, lemon and mint.

olive oil, divided

coarse kosher salt, divided

pepper,

lemon juice,

harissa paste

mint

Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.

Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.

Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.

What a show stopping dish! This would be perfect for a dinner party. I've never tried grilling carrots before, but I love the roasted version. I'm going to try these for a Labor Day grill out. Thank you for sharing and your photos are beautiful, by the way!

These do not disappoint!!! Threw them on while I roasted a few chickens. So delicious! Love all your recipes. Keep up the great work!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560807180/cyyt1u5blspoevogdrph.mp4

Delicious and easy grilled carrots with lemon, harissa and mint. The key to tender, sweet and lightly charred grilled carrots, is to cook them over direct heat until they are just starting to darken, then move them to the cool side of the grill for indirect heat grilling.

Grilled Carrots

Grilled Carrots with a Honey Brown Sugar Glaze are a fantastic side dish to any holiday or casual meal. Perfect side dish for Easter or Christmas dinner or summer grilling season.&nbsp;&nbsp;

Grilled and Glazed Carrots

carrots (if thick carrots, slice down the middle lengthwise)

extra virgin olive oil

butter

brown sugar

honey

salt (just a pinch)

Preheat grill for direct/indirect cooking.

Toss carrots in olive oil, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to burn move them to indirect heat. 15-20 minutes.&nbsp;

Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time. Serve immediately.&nbsp;

In a small saucepan over medium heat add butter, brown sugar, honey, and salt and mix together. Whisk frequently until the brown sugar dissolves. Glaze the carrots immediately with the hot glaze.&nbsp;

For the Honey Glaze

Grilled side dishes are often overlooked but are a great compliment to your grilled masterpiece. These ultra-simple grilled carrots with honey glaze have a little char along with great color and sweetness will quickly become a standard on your grill.

Grilled Carrots with Honey Glaze

carrots

olive oil (for brushing)

olive oil

Preheat grill to medium (surface temp of about 350°-450°.)

Prep the carrots. Scrub well or peel. Cut off the root and skinny tip.  If thicker than 3/4 inch, cut in half lengthwise. Mix 1 tablespoon honey, two teaspoons brown sugar and 1 teaspoon olive oil. Heat in microwave for 15 seconds to get hot and stir to combine the sugar.

Give the carrots a good brush of olive oil and don&#x27;t forget the cut ends. Don&#x27;t brush with glaze yet.

You can use a grill pan or grill directly on the grates but be sure either is well oiled. Flip the carrots every 5 minutes or so. About 10 minutes into grilling, brush with the honey solution, flip and brush again.

Grill until internal temp over 190° in the thickest part and tender, about 5-10 minutes more.

Grilled Carrots with cinnamon &amp; chipotle combine sweetness, spice, and a little smokiness for a flavor-packed appetizer or side dish to any meal. Perfect for spring and summer and you only need 5 ingredients. If you don&#039;t have a grill, you can also roast them in the oven! Paleo, Whole30, vegan, gluten-free, and dairy-free.

Grilled Carrots with Cinnamon & Chipotle

carrots ((about 12-16 small to medium carrots))

coconut oil ((melted))

cinnamon

chipotle paste

chili powder

salt,

Light grill over medium-high heat and let it come up to temperature.

Wash and peel your carrots (peeling is optional), but can make for a prettier presentation.

Mix together coconut oil, cinnamon, chipotle paste, chili powder, and salt. Rub mixture evenly all over carrots (using your hands is the easiest).

Place on grill over indirect heat and grill for 20-25 minutes, flipping and rotating occasionally (about every 7-8 minutes). Time will depend on how thick your carrots are and some might be done before others. Carrots should be slightly soft when you pinch them, but have a slight firmness towards the inside when done. Enjoy!

Okay these sound amazing! I'm usually not a big carrot fan, but add cinnamon and coconut oil to anything and i'm sold!

These easy grilled carrots are perfectly tender and full of sweet and smoky flavor. Serve them with drizzles of chimichurri sauce for a delicious summer side dish.

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

Chimichurri (for serving)

Whipped Ricotta

⅔ cup cooked farro (from ⅓ cup uncooked)

pistachios

parsley

Lemon wedges (for squeezing)

Place the carrots on a large plate or in a large baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Preheat a grill or grill pan over medium-low heat. Place the carrots on the grill, cut side down, and grill for 5 to 8 minutes, or until char marks form. Flip and grill for another 3 to 5 minutes, or until fork-tender and well charred.

Remove from the grill and drizzle with chimichurri. Season to taste and serve.

Optional serving suggestion: Spread a scoop of whipped ricotta over the bottom of a large plate. Sprinkle the farro over the ricotta, top with the grilled carrots, and drizzle with chimichurri. Sprinkle with pistachios and fresh parsley. Serve with lemon wedges for squeezing.

This is a gorgeous presentation. Great grill marks!

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Top 6 grilled carrots recipes from across the web

The most viewed grilled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Carrots with Balsamic Vineg...

grilled carrots

Grilled and Glazed Carrots

Grilled Carrots with Honey Glaze

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Grilled Carrots

The most viewed grilled carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine