Easy Grilled Carrots
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- 1.5 lbs carrots (ideally small to medium size)
- 1 tbsp olive oil, divided
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tsp honey (optional)
- 1/2 tsp dried thyme
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. Cook for about 4-5 minutes per side. Note: If you are grilling thicker carrots, you will need to use a combination of direct and indirect heat. For thicker carrots, start by cooking the carrots on the hot side of the grill, rotating them every 2-3 minutes until they are lightly charred on the outside. Then move them to the indirect heat and cook for 14-18 minutes until they are fork tender.
Mix together any remaining olive oil from the carrots with the balsamic vinegar, soy sauce, honey (if using), and thyme.
Drizzle the grilled carrots with the balsamic vinegar mixture.
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