Grilled balsamic rosemary carrots on a round, white plate with a sprig of fresh rosemary on top.

It might surprise you that you can grill carrots but believe me, time spent on the grill only enhances the delicious flavor of this summer vegetable. This glazed grilled carrots recipe takes the natural sweetness of the carrot and elevates it to a whole new level with a simple-to-make glaze that is packed with complex flavors. If you’re looking for a simple side dish that will impress everyone at the table, you’ve got to try these grilled carrots!

Close view of grill marks on carrots on grill grates.

Why should I make these glazed grilled carrots?

Carrots are naturally sweet. Tossing them on the grill adds to that sweetness as the outsides caramelize. On top of that, this recipe adds a sweet and savory glaze that oozes flavor with every bite. If the flavor alone isn’t enough to tempt you, consider the fact that you only need six ingredients—including the carrots—to make this tasty side. You can make grilled carrots in under a half hour, and they’re versatile enough to be served with anything, from beer can chicken to grilled salmon with mango salsa.

What do I need to make grilled carrots?

You only need a handful of ingredients to make this grilled carrots recipe. To make grilled carrots, you’ll need:

  • Carrots—If you can use fresh carrots from your garden or farmers’ market, that’s even better.
  • Balsamic vinegar—This sweet-tart vinegar serves as the base for the glaze.
  • Fresh rosemary—Fresh really is best, but you can use dried rosemary if needed.
  • Honey—Honey intensifies the natural sweetness of the carrots.
  • Avocado oil—You can use olive oil instead if you prefer.
  • Salt—The salt enhances all the other flavors of the glaze.

Wholefully Protip

For a colorful plate, try using rainbow carrots! Carrots come in a range of colors from red to purple to white, adding a splash of color to your meals.

Ingredients needed for this recipe including carrots, oil, balsamic vinegar, and fresh rosemary. Peeled carrots with trimmed green tops in a bunch on a white marble counter.

What size carrots should I choose?

You’re going to want carrots that are uniform in size and shape. To cut down on the amount of trimming you need and eliminate food waste, look for carrots that are roughly the same size from top to bottom instead of ones with a large taper. The best carrots for this recipe are ones that are an inch in diameter from top to bottom (but you can make nearly any carrots work).

How do I make grilled carrots?

There are only a handful of steps needed to make grilled carrots, and none of them are complicated.

  1. Preheat your grill to 450°F and bring a large pot of water to boil on the stove.
  2. Peel and trim your carrots, so they’re one inch in diameter at the widest spot. Most importantly, the carrots should all be around the same size.
  3. Boil the carrots for five or six minutes until they’re tender but still firm.
  4. Whisk the balsamic vinegar, oil, honey, salt, and rosemary in a large bowl to make the glaze.
  5. Toss the boiled carrots in the glaze. Lift the carrots out with tongs, and set any remaining glaze aside for later.
  6. Roast the carrots on the grill grate over direct heat for 15 minutes, turning them every five minutes so they cook evenly on all sides.
  7. Transfer to a plate and drizzle on the leftover glaze.

Wholefully Protip

You can use a gas grill or a charcoal grill to make this recipe.

Peeled and trimmed carrots in a saucepan of water coming up to a boil. Seasoned carrots on gas grill grates with fresh herbs and seasonings.

Do I have to boil the carrots first?

Yes, boiling the carrots allows them to pre-cook and become fork tender before they go on the grill. If you were to grill the carrots without boiling them, you’d end up with an overcooked exterior and an undercooked, crunchy interior.

Wholefully Protip

Boiling the carrots for five to six minutes will still leave you with a slightly crisp carrot—the carrot version of al dente. If you prefer a softer, more tender carrot, boil them for seven to eight minutes instead.

How long do I grill carrots?

The carrots only need to sit on the grill for 15 minutes. From start to finish, you can make the entire recipe in under half an hour, leaving you plenty of time to focus on the main course.

Grilled carrots arranged on a white rectangular serving platter with fresh rosemary alongside.

How many servings of grilled carrots does this make?

If you use one pound of carrots, this recipe will serve four people. Each person would end up with roughly two carrots. If you need to serve a larger gathering—or you want larger servings—you can easily double, or even triple, this recipe! To double the recipe, you’d use:

  • 2 pounds of carrots
  • ¼ cup of balsamic vinegar
  • ¼ cup of rosemary
  • 2 tablespoons of honey
  • 2 tablespoons of avocado oil
  • ½ teaspoon of salt
Grilled carrots arranged on a white rectangular serving platter with fresh rosemary alongside.

Grilled Carrots

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Learn how to transform carrots into a delicious, savory-sweet side dish with this grilled carrots recipe.


  • 1 pound carrots
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon honey
  • 1 tablespoon avocado oil
  • 1/4 teaspoon salt


  1. Preheat your grill to medium-high heat, around 450°F.
  2. Peel the carrots, and trim until they are uniform in size, about 1 inch at the widest point.
  3. Bring a large pot of water to a boil, then boil carrots for 5-6 minutes until tender. Drain and pat dry.
  4. Meanwhile, make the glaze by combining the balsamic vinegar, rosemary, honey, oil, and salt in a medium bowl. Set aside.
  5. Toss the carrots in the balsamic mixture, coating evenly. Lift the carrots out with tongs, and reserve the remaining glaze.
  6. Grill the carrots for 15 minutes, turning every 5 minutes to sear evenly.
  7. Once done, transfer to a serving plate or bowl and drizzle with the remaining glaze. Serve!


  • For more tender carrots, boil for 7-8 minutes. This recipe does not yield mushy carrots, they are more al dente.
  • You may use orange or rainbow carrots if desired.
  • The carrots lose a lot of moisture during the cooking process, and shrink a little bit. Each serving is about 2 carrots. For heartier-sized servings, double this recipe (2 pounds carrots, 1/4 cup balsamic vinegar, 1/4 cup rosemary, 2 tablespoon honey, 2 tablespoon oil, and 1/2 teaspoon salt).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 200mgCarbohydrates: 15gFiber: 4gSugar: 9gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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