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(1,190)
Comments: Read comments

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.

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Ratings

5 out of 5

1,190 user ratings

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Comments

Elaine6 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 H7 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.7 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.

Kt1 month ago

Delicious! The marinade adds a blast of flavor to the charred carrots.

Luiza Ceruti6 months ago

Definitely a crowd pleaser!

Allie1 year ago

Easy and delicious!

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