Why have I never done this before?!!
I had a bunch of beautiful, local rainbow carrots and no ideas what to do with them so I googled “grilled carrots” wondering if it was already a thing I didn’t know about…
It was! So odd that I never thought to do that before. I also just discovered roasted radishes…FYI. Very delicious.
So, all I did was whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of fresh chopped rosemary and a pinch of salt.
I brushed that onto clean, dry carrots and grilled them over med-high heat for about 15-20 minutes depending on the thickness of each carrot. The smaller ones were done in 10-15 minutes.
If the skin is looking crispy but the inner flesh is still too crispy for your liking, turn the heat all the way down and let them sit to roast for another 10 minutes. Or turn the heat off completely, close the BBQ cover and let them sit on the grill to cook more.
SO good. So, so, so good. Next time I’ll try it with some different herbs like thyme and oregano.
Also, I left a few inches of the green tops on each carrot to use it as a holder. No utensils necessary.