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Grilled Carrots

Hoca

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white platter of grilled carrots on a blue and white tablecloth

If you’re wondering if you can grill carrots, I am here to say, most emphatically, you certainly can! Actually, I highly encourage it! Today I have a short video showing how to make grilled carrots plus I have some tips so they are tender all the way through, but not overly charred. Grilled carrots are great just plain with oil, salt and pepper, but I’ve elevated this recipe today with a few extra flavors- harissa, lemon and mint!

white platter of grilled carrots on a blue and white tablecloth


Disclosure: This post may contain affiliate links. I shared this recipe on July 19th, 2019. I have updated some of the text to share it with you again today.

Table of contents​

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Why We Love Grilling Carrots​


Every summer I promise myself that I will have the patience to let my the carrots in my garden grow to full size, the plan is that’ll I’ll keep them as a storing crop for winter. But then just as they are a little bigger than baby carrots, I can’t resist and I have to harvest a bunch of them to make my favorite grilled carrots recipe.

It is the perfect side dish to make in the warmer summer months. My favorite way to serve grilled carrots is to add on a little lemon juice and harissa seasoning, but there are so many other ways to jazz them up. And they are even great as is, fresh off the hot grill, lightly charred and tender all the way through.


Chef’s Tip: Grilling carrots is a great way to use tender smaller carrots, but this process also works with larger carrots too! The key is to cook them through until they are fork tender and lightly charred, but not burnt. I have several tips in my expert tips section on how to avoid burning the carrots when grilling.

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More Favorite Carrot Side Dishes​

a close up of moroccan carrots

Moroccan Carrot Salad​


Carrots in a white bowl with a spoon

Maple Glazed Carrots​


lemony carrot salad with mustard seeds and feta on healthyseasonalrecipes.com

Shredded Carrot Salad with Lemon and Feta​


side view of the bowl of carrots with a spoonful resting on top

Garlic Butter Cooked Baby Carrots​


person holding sheet pan of roasted carrots and onions

Roasted Carrots And Onions​


An overhead photo of a farm table with carrots with tops, a platter of grilled carrots and a dish of chopped mint.

Steps To Make Grilled Carrots​

1. What Size Carrots To Use For Grilling:​


This grilled carrots recipe works best with medium carrots. Two of the times I tested this I used smaller (organic) bagged grocery store carrots. I call them medium. They were about 3/4 of an inch in diameter at the widest spot. Some smaller some larger. This recipe, the amount of oil and the timing is optimized for carrots of that approximate size. Save your big wide carrots for another use, such as Carrot Ginger Soup or Moroccan Carrots.

2. If You Want To Grill Smaller Carrots:​


If you can get really lovely small carrots, by all means use them. Just weigh out 2 pounds (without the greens.) You’ll also want to turn the carrots perpendicular to the grill grates so they don’t fall through!

Remove carrot greens and peel them.

Remove carrot greens and peel them.
Drizzle oil over the carrots

Drizzle oil over the carrots, sprinkle with salt and pepper and toss to coat.

3. Remove Greens and Peel the Carrots:​


Remove the greens from your carrots when you bring them home. Read more about why and what to do with the greens here in the Ultimate Guide To Carrots. If you’ve read my tutorial on Chicken Stock, then you know that the peel of the carrots are bitter, so you’ll want to remove the peels. I use these peelers. They’re cheap and so sharp!

4. Oil the Carrots:​


Before grilling, take a moment to coat the carrots in oil salt and pepper. The oil will really help develop the charring while grilling over direct heat. One tablespoon oil olive oil is plenty for medium carrots, but note that if you use smaller carrots, you will need a touch more oil in step 2. The reason is that there is more surface area (per pound) so you need more oil to coat them. Add up to two extra teaspoons of oil to make sure they are nicely coated with the oil.

Grill the carrots on the hot side of the grill

Grill the carrots on the hot side of the grill for 7 to 10 minutes
Move the carrots to the other side of the grill

Move the carrots to the other side of the grill for indirect heat grilling. Close lid and grill about 20 minutes longer.

5. They Won’t All Be Done At The Same Time​


Because there will be a range of sizes of your carrots, you’ll want to make sure to pull the smallest ones off first and the large carrots off last. This is normal and why I have a range of cooking times (from 24 to 30 minutes total.) Note, you’ll want to use long tongs for this recipe. They are hard to move around with a spatula. These are the tongs I have used since culinary school. They are the best and totally affordable!

Stir together the ingredients for the sauce

Stir together the ingredients for the sauce
Serve the grilled carrots drizzled with the sauce

Serve the grilled carrots drizzled with the sauce

6. Add Flavor Once They Are Done​


Once the carrots are grilled, top with flavorful ingredients. Today I used North African flavors: harissa paste, lemon and olive oil with fresh mint. But you could also use home made pesto thinned out with a little extra oil and lemon if you don’t want extra spice. Or you could go in another direction all together and drizzle on salad dressing. I think this creamy cumin seed yogurt dressing and chopped fresh oregano would be lovely!

How To Grill Carrots Without Burning Them​

  1. The Challenge with Grilled Carrots: Typical grocery store carrots are larger than the carrots you see at the farmers market (or ones picked earlier in the growing season.) These fatter carrots can actually be problematic when grilled because the outside chars before the inside become tender. So I came up with a solution!
  2. Set up Grill for Indirect Heat: The number one key to great grilled carrots is to use indirect heat to your advantage. Indirect heat is when one side of the grill is hot, and the other is not. To set up your grill for indirect heat on a charcoal grill, rake the hot coals to one side before placing the grill grate on top. If you’re using a gas grill, preheat the grill first, then turn off one side of the grill just before adding the food. My gas grill has three burners, so I turned off one of them.
  3. First Char on The Hot Side: To give the carrots that great grilled, smoky and charred (not burnt and bitter) flavor, cook them on the hot side of the grill first. You’ll just want to rotate them every so often until they have some blackened spots here and there. Then move them onto the cool side of the grill, and close the lid. In essence you’ll be turning your grill into an oven, but they won’t be getting any darker from flames below. Tricky huh?! Remove the carrots as they are tender which will vary depending on the size of your carrots.

What To Serve With Grilled Carrots​

the grilled carrots with lemon and harissa on a white platter with a serving fork

Other Ways To Season These Grilled Carrots​


These grilled carrots are great even without the lemon harissa sauce I mentioned. But if you are looking for an alternative, here are some easy ideas:

  • Try thinning a little Basil Pesto with olive oil and drizzling it over.
  • Use a high quality aged balsamic vinegar and add on fresh herbs.
  • Crumble on goat cheese and toasted nuts.
  • The natural sugars in the carrots pair well with honey mustard. Make a blend of Dijon mustard and a little honey. Toss the hot carrots with the sweet glaze just before serving.
  • Whisk a little sesame oil and soy sauce in a small dish and drizzle over them when they come off the grill. Top with scallion and toasted sesame seeds.

Storing Leftovers​


These grilled carrots are amazing leftovers served cold. Transfer them to a resealable container and refrigerate up to four days.

Enjoy cold or reheat in the microwave for about 1 minute per serving (cover with parchment or a paper towel to reheat.

More Grilled Vegetable Recipes To Try This Summer​

Grilled zucchini from overhead with green scissors, twine and clippings from the garden

Grilled Zucchini​


skewered grilled mushroom kebabs on a white platter

Garlic Herb Grilled Mushroom Kebabs​


grilled onions with balsamic and thyme

Easy Grilled Onions​


broccoli in foil packet

Easy Grilled Broccoli in Foil​



Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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grilled carrots on a white platter

Grilled Carrots Recipe




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Description


The key to grilled carrots that are tender, and not burnt, is to cook them over indirect heat. Here is a foolproof recipe for grilled carrots topped with harissa paste, lemon and mint.


Ingredients

Units USM
  • 2 pounds small to medium carrots, peeled and ends trimmed
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon coarse kosher salt, divided
  • Freshly ground pepper, to taste
  • 1 tablespoon lemon juice, or to taste
  • 2 teaspoons harissa paste
  • 2 tablespoons Chopped fresh mint
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Instructions

  1. Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
  2. Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
  3. Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.

Notes


Medium carrots average 2/3 or 3/4 of an inch thick. For smaller carrots use up to 2 teaspoons more olive oil in step 2.

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    Prep Time: 20 minutes
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    Cook Time: 24 minutes
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    Category: Side dish
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    Method: Grilling
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    Cuisine: Mixed

Nutrition

  • Serving Size: about 3 carrots
  • Calories: 106
  • Sugar: 7 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 g

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