Grilled Carrots finished with a Honey Brown Sugar Glaze are a fantastic side dish to any holiday or casual meal. These grilled and glazed carrots are sure to win your guests over (and your kids too!).
If it wasn’t for me, my husband and kids would live on bread and grilled meat alone. I’m the stickler in the family always keeping a close eye on those boys to make sure they’re getting enough vegetables. And I’m not gonna lie, my husband is the worst about eating his veggies!
One of my missions this year has become sharing more and more side dishes you can do on the smoker or grill, and the timing of these couldn’t be better.
As we prepare for Easter this year, these grilled and glazed carrots will definitely please any picky eaters who may be sitting around the table.
How to Grill Carrots
Depending on the size of your carrots you can prepare them two ways: cut them in half lengthwise, or grill them whole.
The carrots seen in the photo were organic carrots purchased from Costco, and they were huge! Thick carrots will need to be cut down the middle, lengthwise, before grilling, otherwise you run the risk of burning the thin ends while the thicker portion cooks through.
Thinner carrots do not need to be sliced down the middle and can be grilled whole.
Whether using whole thin carrots or thick carrots cut in half, make sure to toss them in olive oil before grilling.
Place the carrots on direct heat and begin grilling, turning often to get all sides slightly charred. If they are cooking too fast (getting charred before they are fork tender), move to indirect heat to finish cooking. This process should take about 15-20 minutes, depending on the thickness of your carrots and how hot your grill is. The carrots should be fork tender before removing.
Best Glaze for Grilled Carrots
While the carrots are grilling, prepare your glaze. We’re keeping it super simple with a combination butter, brown sugar, honey, and a pinch of salt. You can sub maple syrup if you prefer that sweeter flavor to the honey. Consider adding in any additional flavor elements to this, like orange juice, or your favorite baking spice (cinnamon is great with this!).
Melt all glaze ingredients together in a small saucepan until the brown sugar has dissolved and then apply to the carrots.
When to Glaze Carrots
Right before your carrots are finished you’ll want to glaze them. Any sooner they run the risk of caramelizing and burning over the flame.
Glaze once on the grill, and let them cook 1 more minute. Then after you remove the carrots from the grill, give them one final glaze.
Grilled and Glazed Carrots
- 1 pound carrots (if thick carrots, slice down the middle lengthwise)
- 1 tablespoon extra virgin olive oil
For the Glaze
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/8 teaspoon salt (just a pinch)
- Preheat grill for direct/indirect cooking.
- Toss carrots in olive oil, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to burn move them to indirect heat. 15-20 minutes.
- Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time. Serve immediately.
For the Honey Glaze
- In a small saucepan over medium heat add butter, brown sugar, honey, and salt and mix together. Whisk frequently until the brown sugar dissolves. Glaze the carrots immediately with the hot glaze.
More Vegetable Side Dishes for the Grill
- Grilled Romaine with Tomatoes and Basil
- Smoked Pickled Onion Coleslaw
- Grilled Romaine Caesar Salad
- Grilled Beet Salad with Rosé Infused Cranberries and Smoked Bacon
- Collard Greens with Smoked Turkey Leg
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