Grilled Carrots Recipes
HONEY GLAZED CARROTS
Steps:
- Preheat your grill to just above medium. If you're cooking these in the oven, preheat it to 425.
- For the grill: After washing and peeling your carrots, place on a vegetable grill pan. Season with the kosher saltFor the oven: After washing and peeling your carrots place them on a baking sheet. Don't overlap. Season with the kosher salt.
- In bowl, mix together your melted butter, honey and herb of choice.
- Pour 3/4 the honey mixture over the carrots and make sure each carrot is fully covered.
- Cook in oven for 15 minutes and cook on the grill for on grill for 20 minutes. You want the carrots to be softer but not over cooked and mushy. If cooking on the grill you can also place the carrots on it directly to get nice grill lines. Just because of dripping honey.
- Remove from oven or grill and drizzle remaining sauce over the carrots. Season with additional herbs and salt and pepper to taste.
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
GLAZED GRILLED CARROTS
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
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
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
GRILLED BABY CARROTS
Enjoy this delicious side dish with just about anything you can cook on the barbecue!
Provided by The Gracious Pantry
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Place all ingredients inside a large, plastic, zipper-top bag or large mixing bowl.
- Toss them well to coat the carrots with oil and spices.
- Place a piece of aluminum foil on the BBQ grill and place your carrots on that. Spread them out so that they are in a single layer. (You can also use a barbecue skillet or cast-iron skillet). Close the lid on the grill and allow to cook for about 30 minutes, stirring occasionally with BBQ tongs. Cook until they are soft and easily pierced with a fork.
Nutrition Facts : Calories 69 kcal, Carbohydrate 12 g, Protein 1 g, Fat 2 g, Sodium 91 mg, Fiber 3 g, Sugar 5 g, ServingSize 2 oz.
GRILLED CARROTS WITH HARISSA BUTTER
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
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
GRILLED CARROTS
Grilled carrots are one of our favorite sides. They're sweet, soft and add a pop of color to your plate.
Provided by Christie Vanover
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Heat the grill to medium-high (375-400F degrees).
- Peel the carrots.
- Season with olive oil, salt and pepper.
- Grill 20-25 minutes, turning occasionally.
Nutrition Facts : Calories 110 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 1241 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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- Wash and peel carrots. Cut into 1/2 -inch thick rounds. Place on a bowl and add seasonings + 2 tbsp olive oil. Toss to combine.
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- 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.
- 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.
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- Prepare the glaze for the carrots by adding the butter, honey, brown sugar, and cinnamon into a small saucepan and bring to a boil. Remove from stove and set aside.
- Add the carrots to the grill. The carrots should take around 15-20 minutes on the grill, until they are fork tender.
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4.9/5 (32)Estimated Reading Time 3 minsServings 4
- 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 in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
- Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.
- Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.
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- 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.
GRILLED CARROTS WITH BALSAMIC GLAZE - TWO KOOKS IN THE KITCHEN
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- HEAT GRILL to medium high, 425-450F. Spray grates with oil or oil grates with a paper towel dipped in oil.
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- In a small saucepan placed on the grill as it preheats (or on low heat on your stovetop), melt the butter and then add the cardamom pods, the orange zest, and half the orange juice. Cook the butter very slowly for 5 minutes to infuse it with the cardamom and orange, then remove from the heat and reserve in a warm spot.
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- Preheat oven to 375°F. Combine canola oil and grapeseed oil in a small bowl; stir together until blended. Combine oils, carrots, and 1 teaspoon flaky sea salt in a large bowl; toss to coat evenly. Transfer carrots to a baking sheet, and roast at 375°F until crisp-tender, 10 to 15 minutes. Remove carrots from oven, and cool 10 minutes.
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- Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking. Drain well and pat dry with paper towels.
- Lay the carrots flat on a work surface. In a small saucepan over medium heat on the stove, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
- Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if desired. Serve warm.
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