Carrots are one of my favorite vegetables to put on the grill! Sweet, smoky and perfectly tender, these roasted carrots are a delicious summer side dish.
Why don’t we all cook roasted carrots more often? That’s what I wondered after trying this roasted carrot recipe for the first time. Because friends are delicious.
Carrots have a wonderful natural sweetness, which is intensified when you cook them on the grill. At the same time, they caramelize and char, creating a tantalizing blend of sweet and smoky flavors. And texturally, they come out perfectly tender throughout. Sorry, grilled asparagus And Grilled eggplant—I’m preparing these roasted carrots for my next barbecue.
Steps to Prepare Roasted Carrots
Like most grilled vegetables, roasted carrots are easy to prepare!
Start with medium to large carrots. Size matters here! Very small carrots or baby carrots can fall through the grill grates and they can quickly overcook in the middle before charring on the outside. Larger carrots will have a better texture and will be easier to handle on the grill.
Then cut the carrots. Cut them in half lengthwise so that each half has a long, flat side.
- To peel or not to peel? Excellent question! I don’t usually peel carrots (the skin is packed with nutrients!), but I always wash them well. It is not necessary to peel the carrots for this recipe, but if desired, you can do so.
Then season the carrots. Place them on a large plate or baking sheet and toss them with olive oil, salt and pepper.
Finally, grill! Preheat a grill or grill pan over medium-low heat. Place the carrots on the grill, cut side down, and grill them until char marks form, 5 to 8 minutes. Flip and grill until fork tender and well charred, about 3 to 5 more minutes.
Add more seasonings After the carrots are cooking. I season these carrots with olive oil, salt and pepper before cooking, but I don’t add any other spices or herbs at this point. They would burn on the grill, so I wait until the carrots are cooked to add them.
- For a better flavor, dress the carrots with spices, fresh herbs or a hot sauce (I love Chimichurri it’s this way!) after removing them from the grill.
What to serve with grilled carrots
Grilled carrots are a delicious and healthy side dish to any summer meal! Serve them with your favorite protein or a classic barbecue dish like veggie burgers, Black Bean Burgers, or this impertinent tofu sandwich.
Carrots are tasty on their own, but I especially love them with a drizzle of a savory sauce like one of these:
Another way I like to serve carrots is as a larger mixed side dish. I spilled a ball of whipped ricotta onto a serving platter and sprinkle with 2/3 cup farro up. Then I add the roasted carrots and garnish them with a drizzle of Chimichurri, crushed pistachios and fresh parsley. Served with drizzles of fresh lemon juice, this dish always impresses guests at summer entertaining!
Store leftover roasted carrots in an airtight container in the fridge for up to 3 days. I love tossing them into salads, adding them to cereal bowls, or stuffing them into veggie tacos. You will have no trouble finishing them!
More Favorite Grilled Vegetables
If you like this grilled carrot recipe, then try one of these grilled vegetable recipes:
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Arrange 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 well.
Preheat a grill or grill pan over medium-low heat. Place the carrots on the grill, cut side down, and grill them for 5 to 8 minutes or until char marks form. Flip and grill for another 3 to 5 minutes, or until fork tender and charred.
Remove from grill and drizzle with chimichurri. Season to taste and serve.
Optional serving suggestion: Spread a scoop of whipped ricotta on the bottom of a large plate. Sprinkle farro over ricotta, top with grilled carrots and drizzle with chimichurri. Sprinkle with pistachios and fresh parsley. Serve with squeezed lemon wedges.