Delicious and easy grilled whole carrots with a tangy glaze made with balsamic vinegar. The sweetness of the carrots, the flavor of the vinegar, and the salt makes this a dish to remember!
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 Ziploc 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.