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!
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!
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!
