Just weigh out 2 pounds without the greens. Remove the greens from your carrots when you bring them home. Read more about why and what to do with the greens here in the Ultimate Guide To Carrots. I use these peelers. Before grilling, take a moment to coat the carrots in oil. This will really help develop the charring while grilling over direct heat. One tablespoon oil olive oil is plenty for medium carrots, but note that if you use smaller carrots, you will need a touch more oil in step 2.
The reason is that there is more surface area per pound so you need more oil to coat them. Add up to two extra teaspoons of oil to make sure they are nicely coated with the oil. This is normal and why I have a range of cooking times from 24 to 30 minutes total. They are hard to move around with a spatula. These are the tongs I have used since culinary school. They are the best and totally affordable! Once the carrots are grilled, top with flavorful ingredients.
Today I used North African flavors: harissa paste , lemon and olive oil with fresh mint. Or you could go in another direction all together and drizzle on salad dressing. I think this creamy cumin seed yogurt dressing and chopped fresh oregano would be lovely!
Grilled Zucchini is super fast and one of my go-to summer sides. We love grilled Pork Tenderloin as a main course. We also love this Grilled Sirloin Steak with Chimichurri all summer long. The key to grilled carrots that are tender, and not burnt, is to cook them over indirect heat.
Here is a foolproof recipe for grilled carrots topped with harissa paste, lemon and mint. For smaller carrots use up to 2 teaspoons more olive oil in step 2. She has been a professional recipe developer since when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others.
She launched Healthy Seasonal Recipes in She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.
Your email address will not be published. Maple-Glazed Grilled Carrots. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Maple-Glazed Grilled Carrots. Recipe Summary test prep:.
Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush carrots with olive oil and sprinkle with salt and pepper. I Made It Print. Full Nutrition. Reviews 4 Read More Reviews. Start by cooking the carrots on the hot side of the grill, rotating them every minutes until they are lightly charred on the outside.
This gives it the delicious grilled flavor. Then move them to the indirect heat and cook for minutes until they are fork tender. Quick note, if you are using a grill pan, you would just want to heat one side of the grill pan or using two grill pans - one on high heat and one on lower heat. Another option is to use the grill pan to char the outside and then finish the carrots in a degree oven to get the inside tender.
Medium sized carrots, like the ones you see in the farmer's market, are best for grilling for two reasons. First off, they aren't as thick and therefore will cook through without burning. Really large carrots sometimes burn on the outside before the inside has time to get tender. Secondly, smaller carrots easily fall through the grill grates and sometimes burn.
If you only have larger carrots, just halve or even quarter them before grilling so that they can get nice and tender on the inside without burning. Baby carrots can actually work great on the grill but you will need a way to stop them from falling through the grates.
My favorite option for this is using a grill pan or grill basket. These get nice and hot and create the same charred bits you would get if the carrots were cooked directly on the grill. Another option is just to use a piece of heavy duty foil right on the grill. Don't wrap the carrots up in the foil because we don't want them to steam. Just lay down the foil or create a "baking sheet" with the foil for them to cook. Baby carrots will cook more quickly since they tend to be smaller and not as thick.
Cut any really thick baby carrots in half before grilling so they cook evenly. Plan on cooking them for minutes or until they are tender on the inside. For the most part, it is always a good idea to peel carrots before grilling them since the peels can be tough and fibrous.
The only exception to this is with younger carrots, normally fresh from the farmer's market or garden, that have very thin skin and tend to be very bright in color. If you choose not to peel the carrot, make sure to scrub the carrot well to remove any dirt or debris. If you notice that your carrots are starting to burn or cook too quickly, there are a few options to make sure they get tender inside.
One important note, this usually happens because the grill is too hot. You may need to turn down the heat. First, you can grab a piece of foil and wrap the carrots in foil. Place them over the indirect heat and let them continue to cook. The trapped heat will help the carrots to slightly steam and cook on the inside.
Another option is to throw the carrots in the oven and roast them at degrees until they are tender on the inside. If you are making grilled vegetables , the best option is to make the entire meal on the grill. Here are some yummy options to throw on the grill with the carrots and serving ideas for the carrots themselves. Meal Planning. Your daily values may be higher or lower depending on your calorie needs. Wash and peel the carrots. Cut carrots in half using a sharp knife.
For very large carrots, cut into quarters. Small, thin carrots can be left whole. Toss the carrots with the olive oil, a touch of salt if you plan on using the soy sauce , and pepper. Preheat the grill to medium high heat. When ready to cook, place the carrots directly on the grill grates.
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