Grilled Balsamic Carrots with Rosemary and Thyme
Cooked carrots are not a food which elicit oohs and aahs from most people. When carrots are grilled or roasted, however, their flavor is enhanced and they don’t become mushy. They are really quite good!
I occasionally roast carrots in the winter and love to use my Maple-Dijon Vinaigrette as a marinade. Grilling is another great option which allows for speedy prep and clean-up. What’s more, I always seem to have a bag of carrots in my veggie drawer so it’s an easy, last-minute side and can grill along with whatever protein you may be having.
Grilled Balsamic Carrots with Rosemary and Thyme
If your carrots are not especially large, you can grill them whole.
- 4 large carrots, peeled and halved lengthwise
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 rounded tablespoon minced fresh rosemary and/or thyme
- kosher salt and freshly ground pepper to taste
- Toss carrots with the olive oil, vinegar, herbs, and sprinkle with salt and pepper to taste.
- Grill over medium heat about 15-20 minutes, turning a few times, or until the carrots are cooked to al dente. Exact time will depend on the thickness of the carrots.
© The Fountain Avenue Kitchen
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
I honestly love cooked carrots, the flavor is so sweet and delicious! Your recipe sounds healthy and delicious, Hugs, Terra
I love them, too, Terra…especially roasted or grilled! Thank you for visiting: )
This looks to be one of our last nights for perfect grilling weather, I have two bunches of carrots in our fridge and I am going to make this tonight. It looks fabulous! You are inspiring me to cook more and my husband loves it!
What brand balsamic vinegar do you use & where do you buy it? There are so many brands, & variety of prices, I’m not sure which one to buy. Plus I’ve been told that there are many ‘flavors’ even though the bottle says balsamic vinegar.
I need help!! Thanks for any advice!
Hi Susan,
I always buy different brands, sometimes at the grocery store and sometimes at a store in Lancaster called Mandros. You can improve an inexpensive bottle by simmering it until it reduces and becomes thicker. For this recipe, I just used it straight out of the bottle. A thicker vinegar is delicious drizzled on top of a salad or roasted or grilled veggies. Generally speaking, I don’t think you have to spend a lot. I hope this helps!