Yep, you read that right we are grilling carrots today at The Jazzed Kitchen. We had a 5lb bag of carrots that was on the verge of going bad the other day and after two rounds of bone broth we still had about 2lbs of that bag left. Gabe is usually the carrot eater in our house since I personally think most cooked carrots end up as a gross, soggy mess. I enjoy roasted carrots because they get nice and crispy but steamed or sauteed? Pass! I had this vision of roasting carrots and topping it with a creamy, herby green sauce so I fired up the oven and what do you know? It broke. The heating element just snapped right in half. It actually turned out to be quite fortuitous because if the oven had worked I wouldn’t have decided to try grilling carrots. Low and behold, they are now my absolute favorite way to eat carrots. They get a great char on the outside and they are cooked to fork tender but still have a slight crunch. No soggy mess with these guys.
The key to getting perfectly cooked carrots on the grill is to make sure they are all roughly 1/2″-3/4″ in diameter at their thickest ends. If you get one that is larger just cut it in half lengthwise (or thirds if it’s an enormous carrot). Serve it with this tangy green sauce and voila, you have yourself quite the side dish.
Happy Cooking!
Grilled Carrots
Ingredients
Carrots
- 2 lbs carrots, 1/2"-3/4" inch in diameter, trimmed lengthwise if needed
- 1 TBSP olive or avocado oil
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Creamy Green Sauce
- 1 cup parsley
- 1 cup cilantro
- 1/3 cup avocado oil
- 1 TBSP granulated garlic
- 1 TBSP green onions
- 1/2 tsp dill
- 1/2 tsp salt
- 1/2 tsp red chili flakes
- 1 lemon, juiced
- 1/2 cup greek yogurt, can sub mayonnaise
Instructions
Carrots
- Preheat the grill on high heat
- Peel and trim the ends off the carrots. Toss in olive oil, salt, garlic, and cayenne
- Add to the grill and cook for 6-7 minutes until carrots develop dark grill marks. Flip and cook an additional 6-8 minutes (12-15 minutes total cooking time) until the carrots are just fork tender but still maintain a soft crunch at the thickest ends. Cooking time will be less if your carrots are thinner than 1/2"
Creamy Green Sauce
- In a wide mouth mason jar, add all of the sauce ingredients EXCEPT the greek yogurt and mix with an immersion blender until the herbs are pureed.
- Add the greek yogurt and mix until incorporated. Sauce will keep for up to 1 week in the fridge
- Serve the sauce over the carrots.
Love it! We just recently started cooking and eating mostly plant-based dishes. This one is the perfect way to add a plant-based option when friends are over and we’re grilling.
Definitely! There’s so much more to grill than just meat 🙂
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