Ingredients
Equipment
Method
- Prepare your grill for medium-high heat. If using a charcoal grill, aim for coals that are hot and covered with ash. For a gas grill, preheat to around 400-450°F (200-230°C). Clean your grill grates thoroughly.
- Peel the carrots and trim off the tops and root ends. For even cooking, it’s best to cut the carrots into uniform sizes. You can halve or quarter them lengthwise depending on their thickness, or chop them into 2-inch segments if they are very large. Ensure the pieces are roughly the same size so they cook at the same rate.1.5 pounds carrots, peeled and trimmed
- In a large bowl, toss the prepared carrots with olive oil, salt, and black pepper. Make sure each carrot piece is lightly coated in the oil and seasonings. This will help them cook evenly and prevent sticking to the grill.1.5 pounds carrots, peeled and trimmed, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place the seasoned carrots directly on the preheated grill grates. Grill for about 10-15 minutes, turning occasionally, until they are tender-crisp and have developed nice grill marks. The exact time will depend on the thickness of your carrot pieces and the heat of your grill. You want them to be cooked through but still have a slight bite.1.5 pounds carrots, peeled and trimmed
- While the carrots are grilling, prepare the glaze. In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the honey and packed light brown sugar. Continue to stir until the brown sugar is completely dissolved and the mixture is smooth and slightly thickened. If you're using cinnamon, whisk it in now.2 tablespoons unsalted butter, 2 tablespoons honey, 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cinnamon
- Once the carrots are tender-crisp and have grill marks, carefully remove them from the grill and place them back into the large bowl. Pour the warm honey brown sugar glaze over the hot carrots. Gently toss the carrots to coat them evenly with the glaze.1.5 pounds carrots, peeled and trimmed, 2 tablespoons unsalted butter, 2 tablespoons honey, 1 tablespoon packed light brown sugar
- For an extra layer of caramelization and to let the glaze adhere beautifully, you can return the glazed carrots to the grill for another 1-2 minutes, turning them gently. Watch them closely to prevent burning, as the sugars can caramelize very quickly.
- Transfer the glazed carrots to a serving dish. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately as a delicious side dish.fresh parsley, chopped
Notes
Leftover Grilled Carrots Honey Brown Sugar Glaze can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently reheat in a skillet over low to medium heat, or spread on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes.
