Easy Grilled Carrots Recipe

Grilled carrots might sound kinda basic, but trust me, when you get them smoky, slightly charred, and sweet from caramelization, they totally steal the show. This easy grilled carrots recipe turns humble carrots into something that even my picky husband asks for again and again. It’s quick, requires almost zero brain power, and adds this earthy, almost addictive vibe to any meal. Bonus: it’s one of those sides that even the kids sneak more bites of, which is basically parenting gold in my book.

I remember the first time I tossed these on the grill just to try something simple. My husband was skeptical at first—”Carrots? Really?” But after one bite, his plate was empty, and he legitimately asked if I could make a double batch next time. Now it pops up at almost every cookout or weeknight dinner. Our little one’s favorite part? Sneaking carrot sticks right off the grill while I’m trying to plate everything. Yeah, they’ve officially become a household staple around here.

How to Make It

Okay, so here’s the deal—first, don’t be scared of the grill. It’s your friend now. Rinse those carrots because dirt is the enemy, then dry ‘em off. You can peel them if you want, but I’m lazy so I usually just scrub ‘em well and roll with it.

Cut them into long sticks or keep them whole if they’re skinny enough. Then toss them in some oil—vegetable or olive—make sure they’re all shiny and slightly slick. Season with salt, a little black pepper, and whatever else you’re feeling—garlic powder, smoked paprika, even a pinch of cumin works nicely.

Throw that pan or grill basket on the hot grill, set those carrots on it, and let the magic happen. You’re aiming for golden, slightly blistered carrots with some grill marks. Flip them every 3-4 minutes so they cook evenly and don’t burn (burnt carrots are sad carrots).

After about 15-20 minutes, test with a fork—tender but not mushy is the vibe. Serve immediately with a sprinkle of fresh herbs or a squeeze of lemon if you’re feeling fancy.

✔Ingredient Notes

– Carrots: The star of the show. Go for fresh, firm carrots—there’s no magic fix for a sad, floppy carrot.
– Olive Oil: Helps get that beautiful char and keeps the carrots from sticking. Don’t skip it or your carrots might turn into a sad, dry mess.
– Salt & Pepper: The simple seasoning essentials to bring out the carrots’ natural sweetness. Don’t be shy with salt here!

✔Recipe Steps

1. Rinse and dry carrots; peel if you fancy, but no stress if you don’t.
2. Slice carrots into sticks or leave skinny ones whole for even grilling.
3. Toss carrots with olive oil, salt, and pepper until well coated.
4. Preheat grill to medium-high heat and lightly oil the grill grates or use a grill basket.
5. Place carrots on grill and cook for 15-20 minutes, turning every few minutes until tender and nicely charred.
6. Remove from grill and serve warm with optional fresh herbs or lemon juice.

What to Serve It With

These grilled carrots make a killer side for pretty much anything from grilled chicken to steak, or even tossed in a grain bowl with some feta and fresh herbs. They play well with smoky flavors, so think BBQ ribs or kielbasa. Honestly, I’ve even chopped some up cold next day and tossed them in my salads for a little sweet crunch.

✔Tips & Mistakes

Don’t rush the grill time—carrots take their sweet time to get tender and smoky. Patience gets you way better results here. Avoid over-charring; that bitter black can kill the vibe. Also, if your carrots are huge, slice them thinner so they cook through. No one wants crunchy middle carrots unless you’re into raw vibes.

✔Storage Tips

Leftovers? Pop them in an airtight container and toss them in the fridge for up to 4 days. Cold grilled carrots are actually kinda great chopped into a salad or reheated quickly in a pan. Breakfast hack: dice ‘em into scrambled eggs or a hash for a burst of sweet, smoky goodness. No shame.

✔Variations and Substitutions

If you don’t have olive oil, any neutral oil works—just don’t go crazy with something heavy like coconut oil unless you want that flavor front and center. I’ve tried maple syrup or honey drizzled on toward the end for a sweeter caramelized finish, and yeah—it’s totally legit. If you’re feeling spicy, sprinkle some chili flakes or cayenne before grilling. I wouldn’t swap carrots for parsnips here—they grill differently and don’t have that same sweet pop. But baby carrots? They work fine if you’re in a pinch.

Frequently Asked Questions

Easy Grilled Carrots Recipe

Sweet and smoky grilled carrots with a simple honey glaze, perfect as a side dish for any meal.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb carrots peeled and cut into sticks
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp honey
• ▢ 0.5 tsp smoked paprika
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat the grill to medium heat.
• In a bowl, toss carrots with olive oil, honey, smoked paprika, salt, and pepper until evenly coated.
• Place the carrots on the grill and cook for 12 to 15 minutes, turning occasionally until tender and slightly charred.
• Remove from grill and serve warm.

Notes

These grilled carrots pair wonderfully with grilled meats or can be served as a vegetarian side dish.