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.
Servings: 6 people
- 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