Grilled Carrots with Lemon and Dill

Sides | April 18, 2015 | By

Grilled Carrots with Lemon and Dill
  1. 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  2. 2 teaspoons grapeseed oil or other high-heat oil
  3. 1/2 teaspoon sea salt, divided
  4. 1 tablespoon dill, minced
  5. 1 tablespoon fresh lemon juice
  6. 1/8 teaspoon freshly ground black pepper
  1. Trim tops and any fibrous ends from the carrots and cut half. Cut the thicker ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick.
  2. In a bowl, toss with the oil and 1/4 teaspoon salt.
  3. Place carrots cut-side down on the grill and grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  4. Transfer the carrots to a bowl. Toss in a bowl in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serves four portions.
Hearth and Honey


  1. Leave a Reply

    February 27, 2016

    Quite nice, unfortunately we had no grill which would have been perfect for these. the combination of Dill and Lemon and Carrot is just perfect.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>