Grilled carrots. They’re easy and quick and gonna revolutionize your weeknight side dish situation. Seriously. They’re a backyard grilling game-changer.
These grilled carrots are a backyard grilling game-changer. No need to crank up your oven in the heat of summer to get sweet and tender roasted carrots. And no longer do you need to run back and forth between stovetop and grill to put an entire meal on the table. These get tossed on the grill and basted with a simple citrus butter. They’re done in the same time it takes to grill some steak or chicken and let it rest. Which gives you enough time to crack open a cold beer and bask in the satisfaction of being a dinnertime superhero.–Angie Zoobkoff
- Quick Glance
- 20 M
- 40 M
- Serves 4
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Recipe Testers Reviews
Wow! I never expected carrots to taste this good, grilled or otherwise. The fact that they can be made on the grill was an added summer bonus. A solid vegetable win.
I’d never considered grilled carrots but I'm hooked! A little sweet, a little smoky, and a touch of lovely cardamom. What's not to love about this flavor combo?
I used hardwood natural charcoal so that lights quite quickly compared to charcoal briquettes. I don't have a heat setting but it was pretty toasty on the direct heat side of the grill. During the first 5 minutes of cooking my carrots, I started to see some nice black spots developing but they developed most of their color in the latter part of cooking. I brushed with butter and moved to indirect. I also closed the lid to trap more heat. No issues with burning and I actually had to move the fat ends of the carrots back to the direct side of the heat while leaving the tips pointed towards the cool side.
I did have the occasional flare-up issue from all the melted butter. I garnished the grilled carrots with extra sea salt and cracked pepper. These were pretty kick butt!
I think the cardamom pods I nabbed from a friend were a little old because I didn't get a super strong cardamom flavor like I thought I would. I ate some of these immediately (and enjoyed them very much) and threw the rest in a big resealable bag with a fork and took off on a road trip. I'm sure I looked like a crazy person eating whole roasted carrots with a fork while driving down the highway but they were just so tasty! I ate some the second day and was disappointed that the cardamom and orange flavor was by that point totally overwhelmed by the smoky flavor. They were still good but not like the day before.
I think when I make these again I may add a touch of harissa to the butter and perhaps make a finishing salt with extra orange zest and toasted ground cardamom to sprinkle on them when they come off the grill.