Grilled Carrots

good, tender Easy Grilled Carrots tossed in an Italian herb vinaigrette and grilled to perfection! If you've never had grilled carrots, you're in for a treat! Grilling carrots brings out a lovely caramelized flavor to the lightly sweet root vegetable that is irresistible, combined with a garlicky Italian herbs dressing to enhance the earthy flavors of grilled carrots!

This recipe was designed to be prepared on an outdoor or indoor grill (like the Ninja Foodi Grill) so you can get a deliciously sweet, smoky flavor that is healthy, good, and fresh – and pairs perfectly with about any main dish.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Grilled Rainbow Carrots

We like using rainbow carrots for this recipe, but you can use any kind of carrots you prefer – this is meant to act as a base you can adapt to your preferences!

Grilled Carrot Ingredients

To make these grilled carrots, you will need:

• Carrots. We love to make this dish full of color to star on a holiday table, so we opt for rainbow carrots, but any variety works. Thin parsnips also work!
• Olive oil. Olive oil helps to create a fat layer for your carrots to resist sticking to the grill, so they can cook without burning and create a lovely char.
• Vinegar. Vinegar's acid flavor counters the natural sugars in carrots to make an addictive, tangy kick to grilled carrots that is subtle and addictive.
• Italian herbs. Italian herb seasoning mix included oregano, marjoram, thyme, rosemary, and other herbs for a licorice-hinted woodsy bouquet that is earthy and rustic.
• Salt and pepper. To taste.

Steps to Make Grilled Carrots

Once you've gathered your ingredients, we will use the following process:

Prep

Peel carrots and wash well, cut tops to remove.

Marinate

In a small bowl mix herbs, salt, pepper, olive oil, and vinegar. Pour over carrots and let marinate at least 20 minutes. Heat grill.

Grill

Grill, turning every few minutes to prevent burning, until carrots are lightly charred and tender enough to be pierced with the tines of a fork. Enjoy!

Kitchen notes

Watch closely. Carrots burn quickly because of their high sugar content, so they need to be rotated often.

Use a higher rack. Higher racks not only have less direct heat – but often smaller grates your carrots won't fall through.

Use oil. Using oil in your vinaigrette helps carrots not stick to the grill grates.

Use a clean grill. Make sure your grill surface is clean to prevent sticking.

Remove tops. We love cooking with fresh carrot greens – it can be used in place of parsley in a wide variety of recipes – but they will burn on a grill and are a bit of a flame-up hazard, so remove them for grilling.

Serve it with

Carrots are a fabulous side dish alongside so many main dishes – we love to serve carrots with pork tenderloinroast chickenribeye roast – or with lighter meals like Ham and Bean Soup or Tomato Chickpea Salad.

For more of our recent favorite main dishes, visit below:

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Grilled Carrot FAQs

When are carrots done grilling?

Carrots are done when they are tender under light pressure from a fork.

How can we store this recipe?

Leftovers can be stored in the refrigerator in an airtight container for up to four days.

Ingredients

• 1 pound carrots, peeled and tops removed
• 2 tablespoons olive oil
• 1 tablespoon champagne vinegar
• 1 tablespoon Italian herbs seasoning blend
• ½ teaspoon each fresh cracked salt and pepper

Method

1. Preheat grill to medium high (about 350 degrees F.)
2. Peel carrots and wash well, cut tops to remove.
3. In a small bowl mix herbs, salt, pepper, olive oil, and vinegar. Pour over carrots and let marinate at least 20 minutes.
4. Grill, turning every few minutes to prevent burning, until carrots are lightly charred and tender enough to be pierced with the tines of a fork, about 8 minutes.
5. Serve. Enjoy!