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grilled balsamic glazed carrots on plate
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4.84 from 31 votes

Balsamic Carrots (Grilled & Glazed)

Add some drama to your table with these vibrant, sweet, caramelized glazed balsamic carrots on the grill. Ready in about 20 minutes.
Prep Time6 minutes
Cook Time14 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, Vegetarian
Diet: Vegan, Vegetarian
Servings (change as needed): 10 (or 8 larger sides)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 pounds whole carrots, peeled (about 30 smaller, thin carrots or 10-15 medium carrots)
  • Garnish: chopped green onion, thyme or chives

Balsamic Glaze

  • 3 tablespoon good quality balsamic vinegar, Note 1
  • 1 1/2 tablespoon maple syrup (or honey or brown sugar)
  • 1/2 tablespoon lime juice (or lemon juice)
  • 1 teaspoon grated fresh ginger (or pinch ground ginger)
  • 1/4 teaspoon kosher salt and black pepper
  • 1 teaspoon fresh chopped fresh thyme leaves
US Measures - Metric

Instructions

  • HEAT GAS GRILL to medium-high heat, 425-450F/218-232C. Spray grates with oil or oil grates with a paper towel dipped in oil.
  • PARBOIL CARROTS: If using medium or larger carrots, cut the carrots lengthwise in half or quarters to about 1/2-3/4 inch/1.27-1.9 cm thickness for quicker cooking (try to get carrots to about the same thickness for even cooking). Bring 1-2 inches/3-5 cm of water to boil in large saucepan. Add pinch of salt. Add carrots and boil for 7 minutes or until tender and easily pierced with a knife. Cooking time will depend on thickness of carrots. Drain carrots.
  • MAKE GLAZE: While carrots are boiling, combine all glaze ingredients in a small bowl.
  • GRILL CARROTS: Place carrots on a large baking sheet and brush with glaze. (I also spray them with some oil to be extra sure of no sticking to grill). Transfer to grill in a single layer. Close lid. Grill over direct heat for 5-6 minutes total, turning and glazing a couple of times.
  • SERVE: Transfer to plate, drizzle with leftover glaze. Garnish with fresh thyme, green onions or chives. Sprinkle lightly with sea salt if you like. Serve.

Video

Notes

  1. Balsamic vinegar substitute: Use 3 tablespoons cider vinegar (or red wine vinegar) plus 1½ teaspoons sugar. Or buy a balsamic glaze.
  2. Variations: 
    • Try rainbow carrots - a mix of purple, red, yellow and orange carrots.
    • Use whatever fresh herbs you like such as rosemary, marjoram, chives or thyme. If you don't have fresh, the rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
    • Garnish with orange zest for extra zing.
  3. Shortcuts:
    • Buy a good-quality balsamic glaze (also called balsamic reduction)
    • Microwave the carrots with a splash of water, covered
    • Use a grill pan on the stovetop instead of firing up the grill.
  4. Make Ahead: The grilled carrots can be made many hours ahead and left on the counter. They can be served at room temperature or warmed for 40-60 seconds in the microwave (or 10 minutes at 350F/177C in the oven). Alternatively, parboil the carrots and make the glaze, leaving the final grilling to just before serving. Store leftovers in airtight container in fridge for 3-4 days. Do not freeze. 
 
Nutrition values are estimates. 
Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 302mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15165IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg