I had a craving for some good old-fashioned carrots. I used to go out to the garden, pull up a handful, wash them off and then my mom would cook them, skin-and-all. Maybe it is the recent cold streak with the coming of fall, but those sounded so good to me. I ran to the store, picked up a bunch and brought them home to make this fantastic Grilled Carrots recipe.
Grilled Carrots on the Big Green Egg
This recipe couldn’t be much easier. I use the Big Green Egg, but any charcoal or gas grill will work perfectly.
If you use the “baby carrots” from the store, you might want to add them to a grill basket for vegetables. This will work just as good.
Heat up the Grill to 350 degrees and set it up for direct heat. I removed the plate setter and brought it up to temperature.
Preparing the Carrots with the Balsamic Glaze
Cut off the greenery from the top of the carrots and give the carrots a REALLY good scrubbing. I like keeping the skins on, as I think there is more taste and nutrients, but you can certainly peel them if you would like.
It’s funny, but it seems like I always use a gallon-sized ziplock bag for most of my cooking. It definitely makes it easy to spread around ingredients to ensure even covering.
Open up the ziplock, and add the Balsamic Vinegar, olive oil, an herb of your choice (I used dried Rosemary), and the secret ingredient of Sea Salt.
Pro Tip: Regular table salt has too fine of granules and just won’t work as well. Use a Sea Salt or Kosher Salt with larger granules to make this recipe.
Add the carrots to the mixture, seal the ziplock and work the ingredients to ensure an even coverage. You really don’t need a lot of the mixture to cover the carrots. This is one of those recipes where a little goes a long ways.
Grilling the Carrots
Now that the grill is warmed up, and the carrots are prepared, it is time to hit the grill. Lay the carrots on the grating and close the lid. Rotate tha carrots every three minutes.
With fairly thin carrots, they should be done after about 10 – 11 minutes. I think they are best removed when they are still crunchy.
Serving them as a Great Grilled Vegetable
That’s it folks! It’s time to serve them. My son loved them. He said the tanginess from the vinegar and the hint of salt made him think these were carrots served at a high-end restaurant. I’ll take that as a compliment!
- 1 tsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp Dried Rosemary
- 1 tbsp Sea Salt
- 8 each Carrots
Prepare the Carrots for Grilling
- Use fresh whole carrots for this recipe.
- Cut off the greens and wash the carrots extremely well.
- Pat the carrots dry
Prepare the Balsamic Glaze
- I love this part of the recipe. It is so easy! Simple dump all the ingredients in a 1 gallon ziplock bag and mix it well to get an even coating.
Prepare the Grill for the Glazed Carrots
- Bring the grill to 350 degrees on direct heat. For the Big Green Egg, I took off the Plate Setter. For gas or charcoal grills, there is no need to adjust anything.
- Place carrots on the grill surface. I normally like to use the GrillGrate, but I just placed them directly on the grill since it was such a fast cook time.
- After about 5 minutes, use your grill tongs to turn over the carrots.
- Grill for another 5-7 minutes. The carrots should be firm and slightly crispy. Who likes soggy veggies, right?
- Remove the carrots and serve. The Sea Salt makes a HUGE difference for this delicious grilled vegetable dish.