Last Updated November 23, 2018

Spruce up your side dish game with glazed grilled carrots finished with an orange-maple glaze.

white plate with grilled whole carrots on gray board and napkin

Almost every vegetable I grill gets tossed in olive oil, salt and pepper. These carrots are no different. They’re seasoned and grilled over direct heat to get a nice caramelized char.

whole carrots on a grill

While the carrots are grilling, whip up this incredible sauce. It will take your carrots from great to chef-quality. It’s made in a matter of minutes with garlic, maple syrup and orange juice and zest. I also add red pepper flakes for a touch of heat. Adjust the amount to your heat tolerance.

Once the carrots begin to soften, remove them from the grill. Add them to a platter and drizzle with the orange-maple glaze. For a pretty presentation, garnish with fresh herbs and sliced almonds. I like to use parsley because it resembles the tops of the carrots, but other herbs like sage and rosemary will be wonderful, too.

vertical white plate with grilled whole carrots on gray board and napkin

white plate with grilled whole carrots on gray board and napkin

Glazed Grilled Carrots with Orange-Maple Glaze

Spruce up your side dish game with grilled carrots finished with an orange-maple glaze.
4.5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients
 

Grilled Carrots

  • 1 1/2 pounds carrots
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Orange-Maple Glaze

  • 2 tsp olive oil
  • 2 cloves garlic minced
  • pinch red pepper flakes
  • 1/4 cup maple syrup
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • salt and pepper

Garnish

  • chopped fresh herbs
  • sliced almonds

Instructions
 

Grilled Carrots

  • Peel the carrots, and remove the stems. Toss them in olive oil, salt and pepper.
  • Grill over medium-high heat (375-400F degrees) for 20 minutes, turning occasionally, until slightly tender.

Orange-Maple Glaze

  • While the carrots are grilling, heat olive oil in a saucepot over medium heat. Add the garlic and red pepper flakes, and sauté for 1 minute.
  • Stir in the syrup, orange juice and orange zest. Cook for 2 minutes. Season with salt and pepper to taste. Remove from heat, and set aside.

Plate

  • Place the grilled carrots on a platter. Drizzle with glaze. Garnish with fresh herbs and toasted almonds.

Notes

One clementine orange, like a Cutie or Halo, works great for this recipe because it yields the perfect amount of juice and zest. 

Nutrition

Calories: 145kcalCarbohydrates: 21gProtein: 2gFat: 6gSodium: 273mgPotassium: 424mgFiber: 3gSugar: 13gVitamin A: 18945IUVitamin C: 8.9mgCalcium: 66mgIron: 0.5mg
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