Grilled Carrots

Servings: 4 | Preparation time: 10 minutes | Grilling time: 3 to 5 minutes



  • 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem;
  • ¼ cup unsalted butter;
  • ½ teaspoon red wine vinegar;
  • ¼ teaspoon freshly ground nutmeg;
  • ½ teaspoon kosher salt, divided;
  • ¼ teaspoon freshly ground black pepper, divided;
  • 1 teaspoon minced fresh Italian parsley;



  1. Prepare the grill for direct cooking over high heat (450° to 550°F).
  2. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.
  3. Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
  4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

Bon appetit!


[Recipe source: Weber’s Charcoal Grilling™  by Jamie Purviance]

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