Grilled Baby Carrots Recipes

GRILLED BABY CARROTS AND GREEN BEANS

Steps:

• Heat gas or charcoal grill. In medium bowl, toss all ingredients except onion. Place in grill basket (grill "wok"). Reserve oil mixture in bowl.
• Cover and grill vegetables over medium heat 10 minutes. Add onion to oil mixture in bowl; toss to coat. Add onion to grill basket. Cover and grill 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until all vegetables are crisp-tender.

GRILLED BABY CARROTS

Steps:

• Wash and scrub carrots thoroughly with cold running water. Toss in a large dish with oil, salt, and pepper. Grill in batches, if necessary, on the rack of a covered grill directly over medium heat for 20 to 25 minutes or until tender, rolling carrots up and down the grill occasionally.
• Stir together the yogurt, sour cream, rub, and 1/4 teaspoon kosher salt. Transfer carrots to a serving platter and top with yogurt mixture and pistachios.

MAPLE-GLAZED GRILLED CARROTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush carrots with olive oil and sprinkle with salt and pepper.
• Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
• Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

GRILLED CARROTS

Steps:

• Gather the ingredients.
• Heat the grill to medium-high heat, 400 F to 425 F.
• While the grill is heating up, trim the leafy tops and any fibrous ends of the carrots. Wash and peel the carrots, patting them with a paper towel to dry. You can cut big carrots in half lengthwise if thick enough to still be at least 1/2 to 3/4-inch thick.
• Place a single layer of carrots in a baking dish and coat lightly with olive oil.
• Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.
• Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook covered until the carrots develop grill marks, about 7 to 8 minutes per side.
• Once flipped, you will know when the carrots are done when both sides are seared (or they begin to brown) and can be pierced with a fork with a soft crunch in the middle.

GRILLED CARROTS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
• Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.