I am on a mission this summer to really figure out how to use my grill and how to GAIN confidence using it. It's not so much the cooking part, but rather the turning it on and off part haha. Something about the gas tank freaks me out and I have a fear of it exploding. So stay tuned for additional recipes for grilling season!
We are starting off simple with a grilled veggie. These grilled carrots with pepitas and feta cheese are actually super simple and FULL of flavor. I didn't want to stop eating them!
FAQ's
Q. Do I need to peel carrots?
A. Totally up to you! I don't peel them because I like the extra fiber but if you prefer a cleaner look then you can peel them.
Q. How long can you store carrots in the fridge?
A. Raw carrots can be stored in the fridge for 3-4 weeks. I generally try to eat my cooked carrots by day 5.
The Best Grilled Carrots
Equipment
- Grill
Ingredients
- 1 pound carrots trimmed and cut in half lengthwise
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- ½ tablespoon brown sugar
- ½ teaspoon fresh rosemary finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 2 tablespoons vegetable oil
- ¼ cup pepitas
- ¼ cup feta cheese crumbled
Instructions
- In a large bowl, mix balsamic vinegar, soy sauce, brown sugar, rosemary, garlic, and ginger until combined, set aside.
- Heat grill to low and coat carrots with oil and season with garlic salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and tender, about 15 minutes.
- Once carrots are done, toss them immediately in the dressing. Place on serving platter and garnish with pepitas and feta cheese. Drizzle some of the remaining dressing over the top. Enjoy!
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