Balsamic Glazed Grilled Carrots are the only way you should be eating carrots! They are grilled until tender and tossed in a simple sweet and savory balsamic glaze. Have them as an appetizer, a side dish or bring to your next potluck!
These Balsamic Glazed Grilled Carrots can be made on an outdoor grill if you have access, or on a grill pan on your stovetop. I’ve tried both ways, and have to say that I’m partial to the outdoor grill as it gives the best grill marks/char and you can fit so much more. But either way, you’re going to love this healthy, gluten free and vegan dish. It’s a fun and unique way to get your veggies in.
This recipe was actually inspired by a dish we ordered on Valentine’s Day at a local restaurant. Theirs were hickory smoked and served on top of some labneh. So good! After that, I decided to remake them with a Munchin’ with Maddie spin; aka a little less maple and make them gluten and dairy free! I think my version comes pretty close to being as good as the restaurant’s and I hope you’ll love them too.
What You Need to Make Balsamic Glazed Grilled Carrots
- Carrots: Large, multi-color carrots are the best because they make it extra fun but traditional orange carrots will work too. We will peel them and cut them in half (or quarters if they’re very thick).
- Olive Oil: We toss the carrots in a bit of high-quality olive oil before cooking and also use olive oil in the glaze.
- Salt + Pepper: Season the carrots with salt and pepper to taste.
- Balsamic Vinegar: The key ingredient!
- Tamari (or Soy Sauce): To keep these gluten-free, use low-sodium tamari. It adds a great savory, saltiness to balance out the sweetness of the balsamic. If not GF, you can use soy sauce.
- Garlic: You will want to slice the fresh garlic clove into paper thin pieces.
- Ginger: Fresh ginger is best if you have access to it. Otherwise, substitute about 1/4 tsp dried ginger.
- Coconut Sugar: Coconut sugar is optional! I have made this recipe both with and without it. If you prefer a sweeter dish, add in the coconut sugar.
- Dried Rosemary: Herbs make everything better.
- Green Onion: Sprinkle some chopped green onion on top to take these carrots to the next level!
How To Make Balsamic Glazed Grilled Carrots
The first step is to peel your carrots. I recommend using multi-color carrots to give this dish some brightness, but it’s no biggie if you can’t find or don’t have those. Then, cut the carrots in half lengthwise. I had some very thick carrots, so for those ones I cut them into quarters lengthwise. As a result, all of the carrots will cook more evenly.
Next, add your carrots to a large bowl and drizzle with a bit of olive oil and season with salt and pepper to taste. Use your hands, or tongs, to coat the carrots well. Then, preheat your grill or grill pan over medium heat. Once it’s hot, add the carrots. They will take about 20 minutes to cook through. Be sure to flip them often to avoid burning!
Once the carrots are fork tender, remove them from the grill pan and place back into the large bowl. Next, in a separate small bowl or jar, add all of the balsamic glaze ingredients and either shake or whisk until the oil is emulsified. Pour this over the cooked carrots and toss them to coat. Lastly, transfer to a serving dish, top with chopped green onions and enjoy! You can store leftovers in the fridge for a few days.
Looking for more veggie dishes?
Balsamic Glazed Grilled Carrots
Equipment
- Grill or grill pan
- small jar or bowl
Ingredients
For the Carrots:
- 10 large carrots (multi-color are fun!)
- olive oil
- salt + pepper
For the Glaze:
- 1 tbsp balsamic vinegar
- 1 tbsp low-sodium tamari (or soy sauce if not GF)
- 2 tbsp olive oil
- 1 clove garlic, thinly sliced
- 1 tsp ginger, grated
- ½ tsp dried rosemary
- 1 tbsp coconut sugar (optional)
Instructions
- Start by peeling all of your carrots. Then, slice them in half lengthwise. If some of them are very large/thick, cut them into quarters.
- Add carrots to a large bowl and drizzle with olive oil and season with salt and pepper. Toss to coat.
- Preheat a grill or grill pan over medium heat. Once hot, add the carrots. Let cook for about 20 minutes or until fork tender, turning frequently to avoid burning.
- While the carrots are cooking, make the balsamic glaze by adding all the ingredients to a small bowl or jar. Shake it up or whisk, until the oil emulsifies.
- Remove carrots from the grill pan and add them back to the large bowl. Pour the balsamic glaze on top and toss the carrots to get them evenly coated.
- Serve with chopped green onions! Store any leftovers in the fridge – they will keep well at least for a few days.
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.