If you ask anyone on my team, they’ll tell you one of my best skills is turning a few simple ingredients into a memorable dinner. These grilled carrots are a perfect example. Inspired by a soy-grilled carrot dish I enjoyed at a restaurant in Los Angeles, this version keeps things straightforward while delivering big flavor.
These grilled carrots are sweet, savory, and beautifully caramelized. They make an excellent side for any barbecue or weeknight meal — especially when you want something colorful, nutritious, and easy to prepare.
Grilled Carrots = Perfect BBQ Side Dish
Choosing the right side dish can be tougher than picking the main course. When you’re firing up the grill and serving burgers, chicken, or grilled vegetables, these carrots are an easy, crowd-pleasing option. They pair especially well with smoky grilled meats and vegetarian mains alike.
Why make these grilled carrots?
Carrots work particularly well on the grill for several reasons:
- Natural sweetness: Carrots are sweet, and grilling concentrates their sugars so the edges caramelize and develop a rich flavor.
- Firm texture: Larger carrots hold up to heat and char without becoming mushy, giving you a pleasant tender-crisp bite.
- Nutrient-dense: Grilled carrots are a flavorful way to enjoy vitamin A and fiber while adding color and balance to a meal.
Tips + Tricks for Grilled Carrots
Size matters
For best results, choose medium to large carrots. Their size lets you char the exterior while the interior softens. Avoid baby carrots for this method — they are likely to overcook and become overly soft.
Clean and prep
Trim the greens, peel the carrots, and remove any blemishes. A clean surface helps the marinade cling and creates even charring.
Simple flavors (and a secret)
This recipe keeps the seasoning minimal and relies on one surprising ingredient to boost umami:
- Salt
- Pepper
- Soy sauce — the extra savory note deepens the caramelized flavor on the grill
Set up your grill
To get a nice char without burning the carrots, create two heat zones: a direct-heat area for quick charring and an indirect-heat area to finish cooking gently.
Direct heat for charring
Start the carrots over direct heat for about 6 minutes, turning as needed so multiple sides develop a caramelized crust.
Indirect heat for cooking
After charring, move the carrots to indirect heat and cook them another 12–15 minutes, or until a fork slides in easily. This softens the interior without burning the exterior.
What temperature to grill carrots at?
Preheat the grill to about 450°F (230°C). Char over direct heat for 6 minutes, then move to indirect heat and continue cooking 12–15 minutes, or until tender.
What to serve with grilled carrots
Grilled carrots are versatile. They pair well with grilled chicken, burgers, roasted or smoked meats, vegetarian patties, and other grilled vegetables. Serve them hot off the grill as a colorful, flavorful side that complements smoky mains and simple weeknight dinners.
Storage
If you have leftovers, let the carrots cool completely, then store them in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stove or in the oven to preserve texture.
More favorite grilled veggies
Grilled Veggie Recipes
- Grilled Potatoes
- Grilled Cauliflower
- Grilled Corn
- Grilled Portobello Mushrooms
- Grilled Corn on the Cob
- Grilled Brussels Sprouts
- Grilled Asparagus
- Grilled Peppers and Onions
- Grilled Zucchini
- Rainbow Grilled Vegetables
Grilled Carrots Recipe
These quantities serve about 4.
Ingredients
- 2 lb. carrots, peeled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup soy sauce
Instructions
- Preheat the grill to 450ºF–500ºF (230ºC–260ºC).
- Place the peeled carrots in a casserole dish or shallow bowl. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Pour the soy sauce over the carrots and roll them so they are lightly coated. Let them sit in the marinade for at least 15 minutes to absorb flavor.
- Place the carrots over the direct-heat zone of the grill for about 6 minutes, turning occasionally so all sides develop a nice char.
- Move the carrots to the indirect-heat zone, pour any remaining marinade over them, and continue grilling for 12–15 minutes more, or until a fork slides through the thickest part of a carrot.
- Remove from the grill and serve immediately while warm.
Nutrition (per serving, approximate)
- Calories: 164 kcal
- Carbohydrates: 23 g
- Protein: 4 g
- Fat: 7 g
- Fiber: 7 g
- Sugar: 11 g
Nutrition information is an approximation and should be used as a general guide.
Photography by: The Wooden Skillet