Best 14 Grilled Carrots Recipes

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Grilled carrots are a delicious and healthy side dish that can be enjoyed as part of a balanced meal. They have a slightly smoky flavor and a tender-crisp texture that makes them irresistible. Grilling carrots is also a great way to add a pop of color and sweetness to your plate. Plus, they are incredibly versatile and can be paired with a variety of proteins and grains. Whether you are looking for a simple side dish or a more complex recipe, there are many ways to cook grilled carrots that will tantalize your taste buds.

Here are our top 14 tried and tested recipes!

GLAZED GRILLED CARROTS



Glazed Grilled Carrots image

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.

Provided by Jeff Gordinier

Categories     vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1/2 teaspoon finely chopped fresh rosemary
1/2 clove garlic, cut into paper-thin slices
1 teaspoon freshly grated ginger
2 tablespoons vegetable oil, plus more for the carrots
10 medium carrots, peeled, trimmed and cut in half lengthwise
Salt
1 green onion, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
  • Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
  • When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams

MAPLE-GLAZED GRILLED CARROTS



Maple-Glazed Grilled Carrots image

These grilled carrots have a lovely sweet and smoky caramelized flavor, and are a nice change of pace at a summer cookout or dinner party. Use carrots that are no larger than 3/4-inch thick, or cut larger carrots in half lengthwise for even cooking. One pound should yield 6 to 8 medium carrots.

Provided by France C

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 pound carrots, peeled and trimmed
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon maple syrup

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush carrots with olive oil and sprinkle with salt and pepper.
  • Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
  • Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 14.2 g, Fat 3.7 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 117.6 mg, Sugar 8.4 g

STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS



Striped Bass and Preserved Lemon Dressing with Grilled Carrots image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 19

8 ounce filet of bass
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup vegetable or canola oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic, chopped
1 shallot, chopped
Branch fresh rosemary
Sprig fresh thyme
Preserved Lemon Dressing, for serving, recipe follows
Grilled Carrots, for serving, recipe follows
Fresh dill for garnish
1 preserved lemon, store-bought or homemade, cut in quarters (see note)
1 pint of mayonnaise
1/2 cup rice wine vinegar
6 to 8 baby carrots
3/4 teaspoon sea salt
1/2 teaspoons freshly ground black pepper
Drizzle olive oil

Steps:

  • Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
  • Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
  • Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

GRILLED BABY CARROTS AND GREEN BEANS



Grilled Baby Carrots and Green Beans image

Simple seasonings let the fabulous flavors of fresh vegetables shine through.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 7

1/2 cup baby-cut carrots, cut lengthwise in half
4 oz fresh green beans (1 cup)
1 1/2 teaspoons olive or vegetable oil
1/4 teaspoon dried marjoram leaves
1/4 teaspoon garlic pepper
Dash of salt
1/2 medium red onion, cut into 1/2-inch wedges

Steps:

  • Heat gas or charcoal grill. In medium bowl, toss all ingredients except onion. Place in grill basket (grill "wok"). Reserve oil mixture in bowl.
  • Cover and grill vegetables over medium heat 10 minutes. Add onion to oil mixture in bowl; toss to coat. Add onion to grill basket. Cover and grill 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until all vegetables are crisp-tender.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

GRILLED CARROTS WITH HARISSA BUTTER



Grilled Carrots with Harissa Butter image

When it comes to grilling vegetables, carrots may not be on top of the list, but this recipe highlights why they should get more love from the grill. Grilling brings out their natural sweetness by caramelizing them, while also adding some smoky char. The spicy-tangy butter keeps them bright and fresh.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, 1/2 teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.

GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH



Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah image

You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 1/4 pounds/1 kilogram (6-inch/15-centimeter) carrots with greens attached
3/4 cup/40 grams roughly chopped fresh tarragon leaves
1/2 cup/120 milliliters olive oil, plus more for greasing the pan
Kosher salt and freshly ground black pepper
3 tablespoons/50 grams honey (runny honey)
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
1 2/3 cups/400 grams full-fat Greek yogurt
1/4 cup/35 grams blanched hazelnuts, toasted
1/4 cup/35 grams pine nuts, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon plus 1 1/2 teaspoons black and white sesame seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt

Steps:

  • Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
  • Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
  • Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
  • In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
  • Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
  • Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
  • Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.

GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY



Grilled Buffalo Chicken Breast with Ranch Carrots and Celery image

This is a play on Buffalo wings but with chicken breast that's grilled instead of fried. The ranch is built right in so no dipping sauce is required.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 7

4 skin-on chicken breast halves
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons dry ranch dressing mix
2 carrots, peeled and cut in half lengthwise
2 stalks celery, halved
¼ cup Buffalo wing sauce

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
  • Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 7.8 g, Cholesterol 114 mg, Fat 25.4 g, Fiber 1.1 g, Protein 42.6 g, SaturatedFat 5 g, Sodium 830.3 mg, Sugar 1.8 g

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE



Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette image

It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

Provided by Gregory Gourdet

Categories     HarperCollins     Vegetarian     Spring     Summer     Dairy     Tree Nut Free     Peanut Free     Soy Free     Wheat/Gluten-Free     Gluten-Free and Fresh     Carrot     Beet     Vinegar     Salad     Side     Grill/Barbecue     Dinner

Yield Serves 4 to 6

Number Of Ingredients 17

For the Beet Vinaigrette:
1 large beet (about 4 inches in diameter, any color), peeled and cut into 1/4-inch cubes
½ teaspoon kosher salt
¼ cup plus 2 tablespoons red wine vinegar
2 medium garlic cloves, thinly sliced
2 fresh Thai chiles, thinly sliced
¼ cup plus 2 tablespoons extra-virgin olive oil
For the Herby Coconut Yogurt:
Handful mixed herbs, such as basil, mint, dill, and cilantro
1 cup plain coconut yogurt
1 scallion, trimmed and thinly sliced
½ teaspoon kosher salt
1 juicy lime
For the carrots:
2 pounds trimmed medium carrots, halved lengthwise if thicker than 1 inch
1 tablespoon avocado oil
½ teaspoon kosher salt

Steps:

  • Make the Beet Vinaigrette:
  • Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
  • Make the Herby Coconut Yogurt:
  • Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
  • Grill the carrots and make the dish:
  • Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
  • Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS



Wood-Grilled Breast of Chicken Marsala with Grilled Carrots image

Categories     Chicken     Garlic     Mushroom     Low Fat     Wheat/Gluten-Free     Carrot     Marsala     Grill/Barbecue     Healthy     Shallot     Self

Yield Makes 4 servings

Number Of Ingredients 13

2 tsp ground fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (about 6 oz each)
16 small carrots, peeled
3 1/2 cups marsala
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tbsp light cream
Fresh rosemary sprigs

Steps:

  • Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

GRILLED CARROTS WITH CUMIN-SERRANO YOGURT



Grilled Carrots with Cumin-Serrano Yogurt image

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Provided by Alison Carroll

Categories     Bon Appétit     Summer     Carrot     Onion     Chile Pepper     Yogurt     Lime Juice     Mint     Vegetable     Side     Wheat/Gluten-Free     Vegetarian

Yield 8 servings

Number Of Ingredients 11

3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
2 bunches spring onions or scallions, tops trimmed, halved lengthwise
4 tablespoons olive oil, divided
Kosher salt
1 teaspoon cumin seeds
1 serrano chile, finely chopped, plus more sliced for serving
1 cup plain whole-milk Greek yogurt
1/4 cup fresh lime juice
2 tablespoons chopped mint, plus leaves for serving
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
  • Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
  • Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
  • Do Ahead
  • Yogurt can be made 2 days ahead. Cover and chill.

GRILLED CARROTS WITH AVOCADO AND MINT



Grilled Carrots With Avocado and Mint image

When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Vegetable     Root Vegetable     Carrot     Avocado     Mint     Ginger     Cumin     Chile Pepper     Grill     Grill/Barbecue     Summer     Vegetarian     Wheat/Gluten-Free     Dairy Free     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 tsp. cumin seeds
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano chile, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Kosher salt
1½ lb. medium carrots with tops (about 5), tops trimmed to about ½", scrubbed, halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves

Steps:

  • Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
  • Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
  • Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
  • Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

GRILLED CHICKEN SALAD WITH CARROTS AND CHOW MEIN NOODLES



Grilled Chicken Salad with Carrots and Chow Mein Noodles image

Carrots and chow mein noodles add crunch to well-seasoned chicken in this hearty main-dish salad. "I love using my George Foreman grill for this meal," reports Rachelle Eskew of Umpire, Arkansas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1/2 teaspoon steak seasoning
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon seasoned salt
1/2 pound boneless skinless chicken breast, cut into 1/2-inch strips
2-1/2 cups torn mixed salad greens
1 medium tomato, cut into thin wedges
1/4 cup shredded carrot
1/4 cup shredded cheddar cheese
1/3 cup chow mein noodles
1/4 cup fat-free dressing of your choice

Steps:

  • Mix the seasonings; rub over chicken. Grill chicken on an indoor grill coated with cooking spray for 3-4 minutes or until juices run clear. In two bowls, arrange the greens, tomato, carrot, cheese and noodles. Top with chicken and dressing.

Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

GRILLED HONEY TARRAGON CARROTS



Grilled Honey Tarragon Carrots image

Make and share this Grilled Honey Tarragon Carrots recipe from Food.com.

Provided by Alison J.

Categories     Vegetable

Time 18m

Yield 7 serving(s)

Number Of Ingredients 7

7 small fresh carrots, with stems on
1 tablespoon sesame oil
1 tablespoon honey
2 sprigs tarragon, torn
2 teaspoons gingerroot, chopped
2 tablespoons vegetable oil
salt and pepper, to taste

Steps:

  • Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
  • Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
  • Preheat barbecue to medium heat.
  • Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
  • Remove from heat and serve.

Nutrition Facts : Calories 81.6, Fat 6, SaturatedFat 0.8, Sodium 34.7, Carbohydrate 7.4, Fiber 1.4, Sugar 4.7, Protein 0.5

GRILLED CARROTS



Grilled Carrots image

Make and share this Grilled Carrots recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 2

1 1/2 lbs carrots, trimmed and scrubbed
1 -2 tablespoon olive oil

Steps:

  • Prepare hot grill. Rub carrots with oil and place on oiled grill 4-6 inches from coals.
  • Grill, turning occasionally, until outside is browned and inside is tender, about 20 minutes.

Nutrition Facts : Calories 66.5, Fat 2.5, SaturatedFat 0.3, Sodium 78.5, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1

Tips:

  • Choose the right carrots: Look for young, tender carrots with smooth skin and no blemishes. Avoid carrots that are too thick or have woody cores.
  • Prepare the carrots properly: Scrub the carrots clean with a vegetable brush and remove the tops. Cut the carrots into even-sized pieces so that they cook evenly.
  • Use a high-quality olive oil: Olive oil is a healthy and flavorful choice for grilling carrots. Make sure to use a good-quality extra virgin olive oil.
  • Season the carrots well: Before grilling, season the carrots with salt, pepper, and any other desired spices. This will help to enhance their flavor.
  • Grill the carrots over medium-high heat: This will help to create a nice char on the carrots while still keeping them tender on the inside.
  • Cook the carrots until they are tender: The cooking time will vary depending on the thickness of the carrots. Test them with a fork to see if they are done.
  • Serve the carrots immediately: Grilled carrots are best served immediately after cooking. They can be enjoyed on their own or as a side dish with grilled meats or fish.

Conclusion:

Grilled carrots are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be seasoned with a variety of spices to create different flavor profiles. Whether you are looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, grilled carrots are a great option.

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