Grilled Carrots
Learn how to transform carrots into a delicious, savory-sweet side dish with this grilled carrots recipe.
Servings: 4 servings
Calories: 102kcal
Ingredients
- 1 pound carrots
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh rosemary minced
- 1 tablespoon honey
- 1 tablespoon avocado oil
- ¼ teaspoon salt
Instructions
- Preheat your grill to medium-high heat, around 450°F.
- Peel the carrots, and trim until they are uniform in size, about 1 inch at the widest point.
- Bring a large pot of water to a boil, then boil carrots for 5-6 minutes until tender. Drain and pat dry.
- Meanwhile, make the glaze by combining the balsamic vinegar, rosemary, honey, oil, and salt in a medium bowl. Set aside.
- Toss the carrots in the balsamic mixture, coating evenly. Lift the carrots out with tongs, and reserve the remaining glaze.
- Grill the carrots for 15 minutes, turning every 5 minutes to sear evenly.
- Once done, transfer to a serving plate or bowl and drizzle with the remaining glaze. Serve!
Notes
- 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, ¼ cup balsamic vinegar, ¼ cup rosemary, 2 tablespoon honey, 2 tablespoon oil, and ½ teaspoon salt).
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 226mg | Potassium: 381mg | Fiber: 3g | Sugar: 11g | Vitamin A: 18974IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.5mg
