Best 14 Grilled Carrots Recipes

GLAZED GRILLED CARROTS

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.

MAPLE-GLAZED GRILLED CARROTS

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.

STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS

Steps:

• Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
• Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
• Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

GRILLED CARROTS WITH HARISSA BUTTER

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 BABY CARROTS AND GREEN BEANS

Steps:

• Heat gas or charcoal grill. In medium bowl, toss all ingredients except onion. Place in grill basket (grill "wok"). Reserve oil mixture in bowl.
• Cover and grill vegetables over medium heat 10 minutes. Add onion to oil mixture in bowl; toss to coat. Add onion to grill basket. Cover and grill 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until all vegetables are crisp-tender.

GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH

Steps:

• Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
• Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
• Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
• In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
• Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
• Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
• Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.

GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
• Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE

Steps:

• Make the Beet Vinaigrette:
• Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
• Make the Herby Coconut Yogurt:
• Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
• Grill the carrots and make the dish:
• Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
• Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS

Steps:

• Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

GRILLED CARROTS WITH AVOCADO AND MINT

Steps:

• 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 with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
• Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
• Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

GRILLED CHICKEN SALAD WITH CARROTS AND CHOW MEIN NOODLES

Steps:

• Mix the seasonings; rub over chicken. Grill chicken on an indoor grill coated with cooking spray for 3-4 minutes or until juices run clear. In two bowls, arrange the greens, tomato, carrot, cheese and noodles. Top with chicken and dressing.

GRILLED CARROTS WITH CUMIN-SERRANO YOGURT

Steps:

• Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
• Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
• Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
• Do Ahead
• Yogurt can be made 2 days ahead. Cover and chill.

GRILLED HONEY TARRAGON CARROTS

Steps:

• Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
• Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
• Preheat barbecue to medium heat.
• Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
• Remove from heat and serve.

GRILLED CARROTS

Steps:

• Prepare hot grill. Rub carrots with oil and place on oiled grill 4-6 inches from coals.
• Grill, turning occasionally, until outside is browned and inside is tender, about 20 minutes.