EASY GRILLED CARROTS
These are the best carrots you have ever had! Grilled carrots that bring out the natural sweetness with the perfect amount of char.
Provided by Kristen McCaffrey
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and peel the carrots. Cut carrots in half using a sharp knife. For very large carrots, cut into quarters. Small, thin carrots can be left whole.
- Toss the carrots with the olive oil, a touch of salt (if you plan on using the soy sauce), and pepper.
- Preheat the grill to medium high heat. When ready to cook, place the carrots directly on the grill grates. Cook for about 4-5 minutes per side. Note: If you are grilling thicker carrots, you will need to use a combination of direct and indirect heat. For thicker carrots, start by cooking the carrots on the hot side of the grill, rotating them every 2-3 minutes until they are lightly charred on the outside. Then move them to the indirect heat and cook for 14-18 minutes until they are fork tender.
- Mix together any remaining olive oil from the carrots with the balsamic vinegar, soy sauce, honey (if using), and thyme.
- Drizzle the grilled carrots with the balsamic vinegar mixture.
Nutrition Facts : ServingSize 3/4 cup, Calories 120 cal, Carbohydrate 21 g, Fat 4 g, Protein 2 g, Fiber 5 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 639 mg, Sugar 12 g
MAPLE-GLAZED GRILLED CARROTS
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
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
BBQ'D CARROTS
Make and share this BBQ'd Carrots recipe from Food.com.
Provided by karenway
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients on a large piece of foil.
- Roll& pinch sides together.
- Cook on BBQ 15-20 minutes, turning regularly.
BBQ CARROTS
Make and share this BBQ Carrots recipe from Food.com.
Provided by Catsrule
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice carrots into bite-size pieces. Cut onion into rings.
- Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
- Dot with butter and sprinkle with salt and pepper. Cover with foil.
- Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.
BARBEQUE CARROTS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,
GRILLED CARROTS
Steps:
- Gather the ingredients.
- Heat the grill to medium-high heat, 400 F to 425 F.
- While the grill is heating up, trim the leafy tops and any fibrous ends of the carrots. Wash and peel the carrots, patting them with a paper towel to dry. You can cut big carrots in half lengthwise if thick enough to still be at least 1/2 to 3/4-inch thick.
- Place a single layer of carrots in a baking dish and coat lightly with olive oil.
- Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.
- Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook covered until the carrots develop grill marks, about 7 to 8 minutes per side.
- Once flipped, you will know when the carrots are done when both sides are seared (or they begin to brown) and can be pierced with a fork with a soft crunch in the middle.
Nutrition Facts : Calories 95 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 84 mg, Sugar 3 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
BBQ CARROTS
This is a great way to have carrots fit in with grilled or smoked foods.
Provided by Lynn Socko
Categories Other Sauces
Time 35m
Number Of Ingredients 4
Steps:
- 1. Slice carrots into thin rounds. Using about 2 tsp. of olive oil, place in skillet and cook, with lid on till tender.
- 2. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html?p=1
- 3. Turn up heat to med. high, add BBQ sauce and cook stirring constantly for about 5-10 until the BBQ sauce starts to caramelize.
GRILLED CARROTS IN FOIL
Grilling carrots in foil not only brings out their natural sweetness, it's a no-mess way to cook your side dish without heating up the kitchen. The caramelized pieces are the best part!
Provided by France C
Categories Carrot Side Dishes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat.
- Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
- Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Fat 10.5 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 361.2 mg
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