Grilled and Glazed Carrots Recipe
Summer BBQ Side: Sweet-Grilled Carrots with Honey Glaze
These carrots finish with a tender interior, smoky char, and a sticky-sweet glaze that smells faintly of caramel and citrus — perfect for backyard dinners or holiday spreads. A simple practical tip: trim carrots to uniform thickness so they cook evenly and reach fork-tender at the same time. For another glazed-vegetable idea that leans into maple and crisp textures, see crispy maple glazed carrots and Brussels sprouts for inspiration.
Why You’ll Reach for These at Every Cookout
This recipe is quick to prep, relies on pantry-friendly ingredients, and delivers a balance of sweet, buttery, and slightly smoky flavors that appeal to kids and adults alike. Because grilling concentrates the natural sugars in the carrots, the glaze caramelizes beautifully without much fuss — making it a low-effort, high-reward side. If you like honey-forward vegetable sides, you may also enjoy this honey glazed carrots and green beans variation.
What Makes These Carrots Shine
Highlights to Love
- Bright, slightly charred exterior with a soft, buttery center
- Two quick glaze applications for maximum shine and flavor
- Uses common ingredients and minimal active cook time
- Scales easily for weeknight dinners or holiday sides
At-a-Glance Cooking Flow
Trim, oil, and grill the carrots over direct heat to get color, move them to indirect heat to finish cooking until fork-tender, then brush with a honey-butter glaze twice right at the end. For texture contrast ideas or a nutty topping, check this related glazed vegetable recipe for technique cues.
Hands-On Prep Recommendations
Peel or scrub carrots and slice thick carrots lengthwise so pieces are uniform. Measure your glaze ingredients ahead of time and have a basting brush or spoon ready — the glaze is applied twice in quick succession, so timing matters. Keep a metal spatula or tongs handy to rotate the carrots and move them between direct and indirect heat as needed.
What You Need
1 pound carrots (if thick carrots, slice down the middle lengthwise), 1 tablespoon extra virgin olive oil, 2 tablespoons butter, 1/4 cup brown sugar, 1/4 cup honey, 1/8 teaspoon salt (just a pinch), 1 tablespoon orange juice (optional), 1/4 teaspoon cinnamon (optional)
Swaps, Sourcing, and Quality Notes
Choose firm, bright carrots without soft spots; smaller carrots tend to be sweeter and cook faster. For a dairy-free version swap the butter for coconut oil or vegan butter, and for a more citrus-forward glaze increase the orange juice to 2 tablespoons. Using dark brown sugar will deepen the caramel notes; light brown sugar keeps things milder.
Step-by-Step on the Grill and the Glaze
Prepare the grill for a two-zone setup so you have a direct-heat area and an indirect-heat area, and aim for about 450°F for good sear and caramelization. Toss the carrots in the extra virgin olive oil so they are lightly coated, then place them directly on the grill over the direct heat. Rotate every few minutes so each side gets a little char; if edges start to blacken too quickly, transfer carrots to the indirect zone to finish. Total cook time is roughly 12–15 minutes — you want the carrots to be fork tender. For the glaze, melt the butter with brown sugar and honey (add the optional orange juice and cinnamon if using). Just before you remove the carrots from the grill, brush them once with the honey-butter glaze, let them cook an additional minute to set the glaze, then pull them off and brush a final coat. Serve immediately.
Timing and Visual Cues
- Direct heat for searing: 4–6 minutes, turning frequently until you see even grill marks.
- Move to indirect heat: 6–9 more minutes until fork tender (test with a fork near the thickest part).
- Glaze timing: brush once while still on the grill, wait ~60 seconds for glaze to set, then remove and glaze again.
- Visual cues: light caramelization and glossy glaze; no raw, hard center.
For a crunchy finish or a contrasting texture to serve with these carrots, you might like ideas from this candied pecan recipe.
How to Serve and Pair These Carrots
These grilled, glazed carrots pair beautifully with grilled proteins, creamy sides, and grain salads — their sweetness balances salty and savory mains while adding color to the plate. Try them alongside roasted meats, a bright grain bowl, or as part of a holiday vegetable spread. If you want a heartier pairing idea, consider serving with a rich pasta dish like creamy beef pasta for a crowd-pleasing meal.
Serving ideas
- Spoon over warm quinoa or farro with fresh herbs
- Serve next to grilled chicken or pork chops
- Add to a holiday platter with roasted Brussels sprouts and green beans
- Fan on top of mixed greens for a warm salad
Keeping and Reheating Leftovers Safely
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to preserve texture: a quick stir-fry in a skillet with a teaspoon of butter or a short bake at 350°F until warmed through works best.
Storage reminders
- Refrigerate in a shallow airtight container within 2 hours of cooking
- Consume within 4 days for best quality
- Reheat in a skillet or oven to keep edges from becoming soggy
Tools, Shortcuts, and Grill Tricks
A two-zone grill setup is the most helpful tool for this recipe; if you only have a stovetop grill pan, mimic the method by searing first and finishing in a 400°F oven. Use a silicone brush for easy glazing and foil-lined sheet pans to transfer carrots quickly.
Pro tips and shortcuts
- Cut carrots to uniform sizes so everything finishes together
- Use a silicone basting brush to avoid dragging off glaze
- Parboil thick carrots 3–4 minutes if you need to shorten grill time
Flavor Twists and Diet-Friendly Swaps
This recipe adapts well: swap honey for maple syrup for a deeper note, or omit butter and use olive oil to keep it vegan. Add fresh thyme or a pinch of smoked paprika for a savory twist.
Easy swaps
- Vegan: replace butter with coconut oil or vegan butter
- Lower sugar: reduce brown sugar by half, keep the honey for shine
- Spiced: add a pinch of smoked paprika or cayenne for heat
Estimated Nutrition per Serving
Estimated per serving (recipe yields about 4 servings): calories 160 kcal, protein 1.5 g, fat 6.5 g, carbohydrates 27 g. Serving size: ~1 cup of glazed carrots.
Notes on adjusting calories
- Reduce brown sugar and honey by half to cut ~60–80 calories per serving.
- Swap butter for a lighter oil to slightly lower saturated fat.
- Add protein-rich sides (chicken, beans) to balance the meal.
Common Questions About Grilled Glazed Carrots
Q: Can I make these on a stovetop if I don’t have a grill?
A: Yes — sear the carrots in a hot cast-iron skillet to get char, then finish in a 400°F oven until tender. Apply the glaze in the same way at the end.
Q: How do I prevent the glaze from burning on the grill?
A: Apply the first glaze near the end of cooking and move carrots to indirect heat if flare-ups occur; brush a second coat after removing from heat.
Q: Can I prepare the carrots ahead of time?
A: You can trim and slice the carrots a day ahead and keep them refrigerated; toss with oil just before grilling. The glaze is best applied right before serving.
Q: Are there nut-free crunchy toppings that work?
A: Yes — toasted seeds like sunflower or pumpkin seeds offer crunch without nuts.
Q: How do I scale this recipe for a crowd?
A: Multiply ingredients proportionally and grill in batches, keeping finished batches warm in a low oven (200–225°F) loosely tented with foil.
Give This Grilled-Carrot Recipe a Try
These grilled and glazed carrots are an easy way to add smoky sweetness and color to your next meal — give them a go this weekend and tweak the glaze to suit your taste.
Sweet-Grilled Carrots with Honey Glaze
Ingredients
Method
- Prepare the grill for a two-zone setup (direct and indirect heat) at about 450°F.
- Peel or scrub the carrots and slice thick carrots lengthwise for uniform cooking.
- Toss the carrots in olive oil until lightly coated.
- Place the carrots directly on the grill over direct heat.
- Rotate the carrots every few minutes until slightly charred, about 4-6 minutes.
- Transfer the carrots to the indirect heat zone for an additional 6-9 minutes until fork-tender.
- Melt butter with brown sugar and honey (adding optional orange juice and cinnamon, if using).
- Brush the carrots with the honey-butter glaze just before removing them from the grill.
- Let them cook an additional minute, then brush with a final coat of the glaze.
- Serve immediately.
