Glazed Grilled Carrots

Name: Glazed Grilled Carrots
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon soy sauce; 1 tablespoon dark brown sugar; 1/2 teaspoon finely chopped fresh rosemary; 1/2 clove garlic, cut into paper-thin slices; 1 teaspoon freshly grated ginger; 2 tablespoons vegetable oil, plus more for the carrots; 10 medium carrots, peeled, trimmed and cut in half lengthwise; Salt; 1 green onion, thinly sliced

Recipe from Karen and Quinn Hatfield

Adapted by Jeff Gordinier

Glazed Grilled Carrots — Rikki Snyder for The New York Times

Total Time: 35 minutes
Rating: 5(1,110)
Notes: Read community notes

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven. —Jeff Gordinier

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Ingredients

Yield:4 servings

2tablespoons balsamic vinegar
1tablespoon soy sauce
1tablespoon dark brown sugar
½teaspoon finely chopped fresh rosemary
½clove garlic, cut into paper-thin slices
1teaspoon freshly grated ginger
2tablespoons vegetable oil, plus more for the carrots
10medium carrots, peeled, trimmed and cut in half lengthwise
Salt
1green onion, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
Step 2
Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
Step 3
When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Ratings

5 out of 5

1,110 user ratings

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Cooking Notes

Elaine5 years ago

Wow, wonderful! The sauce was top notch, I was surprised at how much I enjoyed tasting rosemary and ginger together. Nobody thought the sauce was overly sweet and we used extra sauce to put on some plain baked salmon, which was also amazing! I didn't grill, but baked the carrots at 375 degrees for 35 minutes in the oven. I might increase to 400 degrees for a shorter time in the future to get a bit more char on the carrots. I also used multi-colored carrots (yellow, purple, orange), pretty!

Ellie H6 years ago

Fantastic flavors! One of the best carrot sides I've had. I don't have a grill so I roasted them in the oven at 400 (quartered/halved and cut into shorter lengths then tossed with olive oil) with a little broiling at the end, and they came out great!

Kim H.6 years ago

Absolutely divine. I followed recipe as stated and they exceeded my expectations. They were very simple to prepare, but the flavor was so much more complex. I have never grilled carrots before, and now I'm not sure why. Just delicious. I wish I had made more, especially since I had extra dressing.

Hooray for summer grilling!

PS - I used a gas grill.

Lisa6 years ago

I made these!! Delicious and easy! I had extra dressing so used that the next day on oven roasted beets.

no need to grill if you dont have one5 years ago

I don’t own a grill but I followed the recipe and instead of grilling I added them to a super hot cast iron until they started to brown. They turned out absolutely delicious! Will definitely be making this recipe again!

Nick6 years ago

Follow this recipe but instead of step 3 heat a cast iron skillet on medium, add carrots and sauce, keep stirring and flipping as sauce reduces/thickens and creates a nice coat on your carrots. Grab 1/3cup of mayonnaise and add sriracha (to your preference). Heat Sriracha mayo slightly so it gets runny and drizzle on top of your finished carrots. Top with green onions and saffron. BOOM next level grilled carrots

BLC5 years ago

We loved these. The glaze was great, even though I used molasses instead of brown sugar, half of the oil, and double the rosemary.. The carrots took about 40 min to get fork tender, although it was a little cool outside when I made them.

LWalker6 years ago

I only added 2 tsp of oil after the first time I made this. The marinade felt too heavy with 2 Tbsp of oil and didn't impart the other flavors.

Dorotea5 years ago

Delicious, even when I eliminated the sugar completely. Even my 2 year old nephew ate them up!

jordanmoline5 years ago

This recipe is absolutely divine; seriously some of the best carrots I have ever had! The first time I made this, I followed the recipe exactly.The second time, I roasted the carrots at 400 in the oven for 30 minutes instead of grilling and used honey instead of brown sugar. It still came out delicious. Served it with miso salmon and rice. Perfect weeknight dinner.

MER5 years ago

Terrific recipe but too sweet for me; I reduced the sugar to 1/2 tsp and it was just fine.

Stephanie5 years ago

Not that flavorful off the grill but really delicious the next day if you put the carrots back in the marinade after grilling and refrigerate overnight

Cheryl6 years ago

Absolutely fabulous. These carrots rock my world. Giuseppe Guisti Aceto Balsamico Di Modena IGP was used the first time we made them. This stuff by itself is manna. It was a gift which may not be obtainable in the future. So, we used a readily available supermarket vinegar the second time. The Guisti carrots had more flavor complexity but the carrots prepared with the supermarket vinegar held their own. Either way, they are a stellar addition to my recipe box.

Allie1 month ago

Easy and delicious!

GeothermalSusan3 months ago

These were fantastic. I grilled the carrots on a gas grill with one of those perforated plates to keep them from going through the grill. The char combined with the flavorful dressing was excellent with the grilled pork chops. We had green bean salad with a toasted sesame dressing. The while meal was sort of Asian but had the extra of the rosemary in the dressing. Really excellent for summer.

Jensfrommars4 months ago

Outstanding! I marinated pork chops for the grill with the extra dressing the next day. This is a keeper!

magnamosa1 year ago

wo wdelish! made with baby multi colored carrots from trader joe's. the sauce is a bit thin but really nice and would be a great marinade for chicken or pork.

HollyD1 year ago

all enjoyed but not enough carrots and leftover dressing

Swanna tili1 year ago

They were great. Important to par boil them first

janet1 year ago

Used this recipe for a birthday for a vegetarian friend with soy allergy substituting coconut aminos foe soy sauce. Yummy!

Marie1 year ago

The best carrot recipe I have ever made in my LIFE. I could drink this sauce, it's so gooooood@

Emma1 year ago

Cooked the carrots in the roasting pan in the toaster over on Roast at 425 for 25 minutes. Maybe try to reduce the sauce for a little bit to make it thicker.

danielle2 years ago

I’ve made this 5-6 times and have no notes! It’s great as a side dish but lately I’ve turned it into a grain bowl/main dish by serving over farro and adding toasted walnuts, cannellini beans, and feta. I make extra dressing because the farro soaks it up.

Susan2 years ago

7/22. grilled carrots. sauce was tasty. didnt have ginger - would def kick it up a bit.

saram2 years ago

Best carrots I’ve ever had! Will outshine any main dish alongside it!

Caitlin2 years ago

I completely forgot to add oil to the sauce but it still turned out great! I didn't quite have 10 carrots from the garden so I put the sauce on some beets I also harvested and they tasted wonderful too.

M2 years ago

Everyone else seems to love the glaze but it didn’t do it for my family - much too strong of a balsamic flavor

Sheila2 years ago

I was given some amazingly tasteless delicata squash and this recipe was great for giving them flavor (roasted squash + carrots in the oven) - I'm sure it would be even better with good squash! I can see using the glaze on parsnips, sweet potatoes, any winter squash, beets, celeriac, and rutabaga too.

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