Grilled Carrots With Browned Butter Sauce

Serving herbed brown butter on the side with a platter of freshly grilled carrots.

Grilled Carrots With Browned Butter Sauce

Grilling carrots beautifully chars and caramelizes them for a healthy indulgence. The mouthwatering, sweet browned butter sauce is an extra perk for an easy, economical, and tasty side.

Course Side

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 82kcal

Author Imma

Ingredients

1 pound (450g) carrots (5-6 medium or 3-4 large carrots)
1-2 tablespoons (15-30ml) canola or olive oil
salt and pepper to taste
3-4 tablespoons (40-60g) unsalted butter
3-5 cloves garlic, minced
1-2 teaspoons (1-2g) minced thyme
3 tablespoons (45ml) honey
2 tablespoons (30ml) balsamic vinegar

Instructions

Grilling Carrots

Preheat your grill to medium-high heat or 400℉ (200℃).
Wash and peel (peeling optional) the carrots. Slice them lengthwise if they are too big. Place them in a large, shallow bowl, drizzle them with oil, and sprinkle them with salt and pepper to taste. Toss until the carrots are evenly coated with the oil and seasonings.
Place the seasoned carrots in the preheated grill for 15-20 minutes. How long it takes will depend on the size of the carrots.
Rotate them once in a while until grill marks appear and they're tender but not mushy.

Browned Butter Sauce

While they're grilling, melt the butter in a small saucepan over medium heat until it starts to foam and turn golden brown. Swirl the pan occasionally, being careful not to let it burn. Once it starts browning and gives off a nutty aroma, take it off the heat and let it cool slightly.
Strain the butter through a fine mesh sieve to get rid of any burnt specks.
Wipe out any particles left in the saucepan with a paper towel, and pour the strained butter back into the saucepan.
Turn the heat back on and cook the garlic and thyme for about 30 seconds or until fragrant. Stir in the honey and balsamic vinegar until well mixed. Take it off the heat and set aside.
Place the grilled carrots on a serving plate and drizzle with seasoned browned butter. Serve more butter on the side if desired.
Serve with your favorite entree and sides, and enjoy.

Notes

Fresh, firm carrots work best for grilling. Wilted or soft ones might work, but they won't taste as good.
Cut the carrots to about the same size for even cooking. Feel free to halve the extra-large carrots to make them the same size as the rest.
Please keep in mind that the nutritional data is a rough estimate and can vary greatly depending on the ingredients used.

Nutrition