Go Back
+ servings

Grilled Carrots

Grilled Carrots with a Balsamic Glaze are a simple way to enjoy carrots. Grilling them locks in nutrients, and the balsamic glaze provides a kick of flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Grilled Carrots
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)


  • 2 pounds fresh whole carrots carrot tops removed
  • 3 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 1 teaspoons salt
  • 1 teaspoons fresh cracked pepper
  • 2 Tablespoons balsamic glaze


  • Scrub or peel carrots until they are clean and free of dirt. Lay the carrots out on a large baking sheet. Drizzle with olive oil and salt and pepper then sprinkle with brown sugar. Toss the carrots a few times to ensure they are evenly coated.
  • Preheat your grill to 450 degrees F for two-zone cooking (one zone includes direct heat and a second zone is cool where there isn't any direct heat).
  • Place the seasoned carrots directly on the grill grates on the indirect side of the grill, close the lid, and cook for 10 minutes.
  • Move the carrots over to the direct heat side of the grill and cook for 3-5 minutes per side, rotating them 3-4 times until they are fully cooked. Use a meat thermometer to gauge the carrots doneness, and cook your carrots until they reach either 195 degrees F for tender-crisp carrots or up to 200 degrees F for softer carrots.
  • Remove the carrots from the grill and drizzle with the balsamic glaze. Serve immediately.


Calories: 135kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 492mg | Fiber: 4g | Sugar: 14g | Vitamin A: 25259IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg