Grilled Carrots

Carrots are one of my favorite veggies to throw on the grill! Sweet, smoky, and perfectly tender, these grilled carrots are a delicious summer side dish.

Why aren’t we all making grilled carrots more often? That’s what I asked myself after I tried this grilled carrots recipe for the first time. Because friends, it is delicious. 

Carrots have a wonderful natural sweetness, which intensifies when you cook them on the grill. At the same time, they caramelize and char, creating a mouthwatering mix of sweet and smoky flavors. And texturally, they come out perfectly tender all the way through. Sorry, grilled asparagus and grilled eggplant—I’m making these grilled carrots for my next cookout.

Steps to Make Grilled Carrots

Like most grilled vegetables, grilled carrots are easy to make!

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 they char on the outside. Larger carrots will have a better texture and be easier to handle on the grill.

Next, cut the carrots. Slice them in half lengthwise so that each half has one long, flat side.

• To peel or not to peel? Great question! I generally don’t peel carrots (the skins are packed with nutrients!), but I always wash them well. There’s no need to peel the carrots for this recipe, but if you’d like to, you can.

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 until char marks form, 5 to 8 minutes. Flip and grill until fork-tender and well charred, another 3 to 5 minutes or so.

That’s it!

Tip

Add more seasonings after the carrots cook. I season these carrots with olive oil, salt, and pepper before I cook them, but I don’t add any other spices or herbs at that point. They would burn on the grill, so I wait until the carrots are cooked to add them.

• For the best flavor, dress up the carrots with spices, fresh herbs, or a punchy sauce (I love chimichurri here!) after you take them off the grill.

What to Serve with Grilled Carrots

Grilled carrots are a delicious, healthy side dish for any summer meal! Serve them with your favorite protein or classic BBQ fare like veggie burgers, black bean burgers, or this saucy tofu sandwich.

The carrots are tasty on their own, but I especially love them with drizzles of a flavorful sauce like one of these:

• Chimichurri
• Basil Pesto
• Cilantro Lime Dressing
• Balsamic Vinaigrette

Another way I like to serve the carrots is as a larger composed side dish. I spread a scoop of whipped ricotta on a serving platter and sprinkle 2/3 cup cooked farro on top. Then, I add the grilled carrots and top them with drizzles of chimichurri, crushed pistachios, and fresh parsley. Served with squeezes of fresh lemon juice, this dish always impresses guests at summer gatherings!

Storage

Store leftover grilled carrots in an airtight container in the refrigerator for up to 3 days. I love to toss them into salads, add them to grain bowls, or stuff them into veggie tacos. You won’t have any trouble finishing them up!

More Favorite Grilled Vegetables

If you love this grilled carrot recipe, try one of these grilled vegetable recipes next:

• Grilled Zucchini 
• Easy Grilled Eggplant
• Grilled Corn on the Cob
• Simple Grilled Asparagus
• Grilled Tomatoes
• Best Grilled Mushrooms
• Grilled Sweet Potatoes
• Or these skewered Grilled Vegetables!

Grilled Carrots

Equipment

• Grill Pan

Ingredients

• 1 pound medium carrots, sliced in half lengthwise
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Chimichurri, for serving

Optional, For Serving

• Whipped Ricotta
• ⅔ cup cooked farro, from ⅓ cup uncooked
• Toasted pistachios
• Fresh parsley
• Lemon wedges, for squeezing

Instructions

• 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.

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