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Grilled Carrots

A white enamel platter topped with charred purple and orange grilled carrots.
Grilled carrots. They’re easy and quick and gonna revolutionize your weeknight side dish situation. Seriously. They’re a backyard grilling game-changer.
Ben Tish

Prep 20 mins
Cook 20 mins
Total 40 mins
Side Dish
4 servings
315 kcal


  • 1 stick (4 oz) unsalted butter
  • 6 cardamom pods crushed
  • 1 large orange grated zest and juice
  • 1 3/4 pounds carrots about 3/4-inch (18-mm) thick (about a dozen carrots)
  • Olive oil for cooking
  • Sea salt and freshly ground black pepper


  • Heat the grill for direct/indirect cooking over medium heat (about 400°F or 200°C).
  • In a small saucepan placed on the grill as it preheats (or on low heat on your stovetop), melt the butter and then add the cardamom pods, the orange zest, and half the orange juice. Cook the butter very slowly for 5 minutes to infuse it with the cardamom and orange, then remove from the heat and reserve in a warm spot.
  • Wash the carrots and give them a subtle scrub if needed but don’t peel them. Toss them on a rimmed baking sheet, drizzle with oil, season with salt and pepper, and then toss or rub them so they’re completely coated. Place the carrots on the grill over direct heat. Cook for 5 to 10 minutes, turning regularly, until the carrots have charred and started to caramelize.
  • Carefully brush the carrots all over with some of the infused butter and move them to the indirect heat zone. Cook for 4 minutes, then brush with more of the butter. If your carrots are quite thick, you may want to close the grill lid. Repeat once or twice more until the carrots are glazed, tender, nicely caramelized, and as charred as you please. You may wish to move the carrots so that the thick ends are more over direct heat while the thin tips are over indirect heat. Squeeze with the rest of the orange juice and serve straightaway.