Grilled carrots bring a smoky sweetness to your plate in just 25 minutes, making them a quick yet impressive side dish. The heat of the grill caramelizes their natural sugars, creating a tender interior with a slightly charred, crispy exterior. Each bite offers a delightful contrast of textures and a rich, earthy flavor enhanced by a hint of smokiness. Perfect for busy weeknights or weekend barbecues, this recipe is as simple as it is satisfying.
With only 15 minutes of prep and 10 minutes on the grill, these carrots are a fuss-free way to elevate any meal. Their vibrant orange hue and glossy finish make them as beautiful as they are delicious. Whether tossed in olive oil and herbs or drizzled with a tangy glaze, they’re a versatile addition to your table. Grilled carrots are proof that the simplest ingredients can shine with just a little creativity and fire.
What You’ll Need for Grilled Carrots?
- 1 pound medium carrots, sliced in half lengthwise
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Chimichurri, for serving (store-bought or homemade)
- Optional for Serving:
- Whipped ricotta (substitute with Greek yogurt for a lighter option)
- ⅔ cup cooked farro (from ⅓ cup uncooked, or substitute with quinoa or couscous)
- Toasted pistachios, for crunch
- Fresh parsley, for garnish
- Lemon wedges, for squeezing
How to Make Grilled Carrots
- Prepare the carrots: Place the halved carrots on a large plate or baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Preheat the grill: Heat a grill or grill pan over medium-low heat.
- Grill the carrots: Place the carrots on the grill, cut side down. 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.
- Finish and serve: Remove the carrots from the grill and drizzle with chimichurri. Season to taste and serve immediately.
- Optional plating: Spread a scoop of whipped ricotta on a large plate. Sprinkle with cooked farro, top with grilled carrots, and drizzle with chimichurri. Garnish with toasted pistachios and fresh parsley. Serve with lemon wedges for squeezing.
Elevate Your Dish with Creative Toppings
While chimichurri is a fantastic pairing for grilled carrots, don’t hesitate to experiment with other sauces and toppings. Try a drizzle of tahini sauce for a nutty twist or a sprinkle of crumbled feta for a tangy kick. For a touch of sweetness, a light drizzle of balsamic glaze works wonders.
Perfect Pairings for a Complete Meal
Turn these grilled carrots into a hearty dish by pairing them with whipped ricotta and cooked farro as suggested. For a lighter option, serve them alongside a fresh arugula salad or a bowl of quinoa. They also make a great side for grilled chicken or fish.
Quick Tips for Grilling Success
To ensure your carrots grill evenly, slice them uniformly and preheat your grill or grill pan properly. If you’re short on time, parboil the carrots for 3-4 minutes before grilling to speed up the cooking process. Keep an eye on them to avoid burning—medium-low heat is key!
Storage and Reheating Made Easy
Store leftover grilled carrots in an airtight container in the fridge for up to 3 days. To reheat, simply toss them in a skillet over medium heat for a few minutes or warm them in the oven at 350°F (175°C) for 5-7 minutes. They’ll retain their flavor and texture beautifully.
Customize Your Carrots with Recipe Variations
Switch things up by using different spices or marinades. Toss the carrots with smoked paprika or garlic powder before grilling for added depth. For a Mediterranean twist, marinate them in a mix of lemon juice, olive oil, and oregano for 30 minutes before cooking.
Grilled Carrots
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.