Grilled Carrots

Grilled Carrots

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
160 Calories
7g Fat
24g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 160
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 25%
Protein 2g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can take almost any vegetable up a notch with some herbal seasoning and a hot grill. Grilled veggies are a great and flavorful alternative to the all too commonplace steamed vegetables, and they offer a refreshing break from turning on the hot oven when the season’s temperatures begin to rise. Another thing that we love about grilling vegetables is that they can simplify your meal preparation when paired with other grilled dishes or meat entrées to make a complete meal.

Carrots are often overlooked as a grilling veggie despite their deliciously sweet and smoky flavor after only a few minutes on the grill. Unlike steaming, grilling carrots brings out a much more complex flavor with a crisper texture that’s the perfect side dish for anything from burgers to chicken.

Ingredients

  • 12 carrots (whole; peeled and washed)
  • 3 tablespoons olive oil
  • 1 dash kosher salt (or to taste)
  • 1 dash freshly ground black pepper (or to taste)
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making grilled carrots

    The Spruce / Maxwell Cozzi

  2. Heat the grill to medium-high heat.

    Heat the grill

    The Spruce / Maxwell Cozzi

  3. While the grill is heating up, trim the tops and any fibrous ends of the carrots. Then, 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.

    Carrots on a baking sheet

    The Spruce / Maxwell Cozzi

  4. Place a single layer of carrots in a baking dish and coat lightly with olive oil.

    Carrots coated with oil on a baking sheet

    The Spruce / Maxwell Cozzi

  5. Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.

    Oiled carrots with salt, pepper, rosemary and thyme

    The Spruce / Maxwell Cozzi

  6. Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook for about 10 to 12 minutes with the lid down, turning once during cooking. The carrots should develop some grill marks before turning.

    Carrots on the grill

    The Spruce / Maxwell Cozzi

  7. 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.

    Testing grilled carrots with a fork

    The Spruce / Maxwell Cozzi

Recipe Variations

  • If you have a grill basket, you can also slice your carrots into medallions or rounds. Follow all the steps above, but cook for about 5 to 7 minutes, turning once during cooking. Carrot rounds look nice on a plate for presentation and are also a little easier for kids to eat.
  • To kick these grilled carrots up, consider adding a small squeeze of fresh lemon juice immediately after taking off the grill.

Do You Peel Carrots Before Grilling?

Technically, you never have to peel carrots. The peels are edible, and as long as you scrub the carrots really well, you can enjoy them as is. The peels can be slightly unattractive and some find them to have a bitter taste. When grilling, it's up to you if you'd like to peel your carrots or not. The peel can wrinkle a bit as they cook, so peel them if you want a more polished look.