GLAZED GRILLED CARROTS
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Provided by Jeff Gordinier
Categories vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
- Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
- When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED BABY CARROTS
Enjoy this delicious side dish with just about anything you can cook on the barbecue!
Provided by The Gracious Pantry
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Place all ingredients inside a large, plastic, zipper-top bag or large mixing bowl.
- Toss them well to coat the carrots with oil and spices.
- Place a piece of aluminum foil on the BBQ grill and place your carrots on that. Spread them out so that they are in a single layer. (You can also use a barbecue skillet or cast-iron skillet). Close the lid on the grill and allow to cook for about 30 minutes, stirring occasionally with BBQ tongs. Cook until they are soft and easily pierced with a fork.
Nutrition Facts : Calories 69 kcal, Carbohydrate 12 g, Protein 1 g, Fat 2 g, Sodium 91 mg, Fiber 3 g, Sugar 5 g, ServingSize 2 oz.
EASY GRILLED CARROTS
These are the best carrots you have ever had! Grilled carrots that bring out the natural sweetness with the perfect amount of char.
Provided by Kristen McCaffrey
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and peel the carrots. Cut carrots in half using a sharp knife. For very large carrots, cut into quarters. Small, thin carrots can be left whole.
- Toss the carrots with the olive oil, a touch of salt (if you plan on using the soy sauce), and pepper.
- Preheat the grill to medium high heat. When ready to cook, place the carrots directly on the grill grates. Cook for about 4-5 minutes per side. Note: If you are grilling thicker carrots, you will need to use a combination of direct and indirect heat. For thicker carrots, start by cooking the carrots on the hot side of the grill, rotating them every 2-3 minutes until they are lightly charred on the outside. Then move them to the indirect heat and cook for 14-18 minutes until they are fork tender.
- Mix together any remaining olive oil from the carrots with the balsamic vinegar, soy sauce, honey (if using), and thyme.
- Drizzle the grilled carrots with the balsamic vinegar mixture.
Nutrition Facts : ServingSize 3/4 cup, Calories 120 cal, Carbohydrate 21 g, Fat 4 g, Protein 2 g, Fiber 5 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 639 mg, Sugar 12 g
BBQ CARROTS
This is a great way to have carrots fit in with grilled or smoked foods.
Provided by Lynn Socko
Categories Other Sauces
Time 35m
Number Of Ingredients 4
Steps:
- 1. Slice carrots into thin rounds. Using about 2 tsp. of olive oil, place in skillet and cook, with lid on till tender.
- 2. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html?p=1
- 3. Turn up heat to med. high, add BBQ sauce and cook stirring constantly for about 5-10 until the BBQ sauce starts to caramelize.
BBQ'D CARROTS
Make and share this BBQ'd Carrots recipe from Food.com.
Provided by karenway
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients on a large piece of foil.
- Roll& pinch sides together.
- Cook on BBQ 15-20 minutes, turning regularly.
BBQ CARROTS
Make and share this BBQ Carrots recipe from Food.com.
Provided by Catsrule
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice carrots into bite-size pieces. Cut onion into rings.
- Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
- Dot with butter and sprinkle with salt and pepper. Cover with foil.
- Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.
ROASTED CARROTS
These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BBQ BEER BRAISED CHICKEN & CARROTS
Low cal, low fat and low effort. This dinner has it all - plus a whack of antioxidants from the carrots. Throw everything in the slow cooker (with 5 ingredients that need little prep, that'll take about 5 minutes), then you can come through the door to the intoxicating aroma of a simmering barbecue dinner that needs only rice for soaking up the sauce. And this is the go-to-recipe when you buy those budget priced humungous chicken legs with thighs attached. Just cut them into legs and thighs.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 10
Steps:
- Pull any skin from chicken. Slice legs from thighs if using. Turn slow cooker to low or high depending on how long you want to cook it. In the slow cooker bowl; stir barbecue sauce with beer, chipotle, thyme and rosemary. Add chicken and carrots and stir to evenly coat. Push pieces into sauce as much as possible.
- Cover and cook for 2 to 2½ hours on high or 4 hours on low. Cooking time depends on the size of chicken pieces. They should reach an internal temperature of 165°F (74°C). Serve beside sugar snap or green peas and spoon the sauce over mashed potatoes or rice. A sprinkle of fresh parsley or basil is a nice touch.
Nutrition Facts :
GRILLED CARROTS
Steps:
- Gather the ingredients.
- Heat the grill to medium-high heat, 400 F to 425 F.
- While the grill is heating up, trim the leafy tops and any fibrous ends of the carrots. Wash and peel the carrots, patting them with a paper towel to dry. You can cut big carrots in half lengthwise if thick enough to still be at least 1/2 to 3/4-inch thick.
- Place a single layer of carrots in a baking dish and coat lightly with olive oil.
- Sprinkle the oiled carrots with the desired amount of salt and pepper, then season with rosemary and thyme.
- Once the grill is heated, place the carrots on the grill (cut-side down if cut in half lengthwise) and cook covered until the carrots develop grill marks, about 7 to 8 minutes per side.
- Once flipped, you will know when the carrots are done when both sides are seared (or they begin to brown) and can be pierced with a fork with a soft crunch in the middle.
Nutrition Facts : Calories 95 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 84 mg, Sugar 3 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
BARBEQUE CARROTS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,
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BBQ "PULLED" CARROT SANDWICH - COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (26)Calories 1735 per servingCategory Mains
- Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Place the carrots in the pan and sauté for about 5 minutes. Add the barbecue sauce to the carrots and stir to combine. Allow the carrots to cook for about 15 minutes, until tender. Add a few tablespoons of water if the pan looks dry.
- Meanwhile, in a medium sized bowl, whisk together the remaining olive oil, apple cider vinegar, lemon juice, parsley, salt, and pepper. Add the cabbage to the bowl and toss with the dressing. Let the cabbage marinate until ready to serve.
- Assemble the sandwich by placing a portion of the barbecue carrots on the bottom of each bun and topping with cabbage slaw.
BARBECUE CARROTS WITH YOGURT AND PECANS RECIPE | BON …
From bonappetit.com
4.7/5 (3)Servings 4
- Combine brown sugar, paprika, cumin, celery salt, granulated garlic, onion powder, cayenne, 1 Tbsp. salt, and 1 tsp. black pepper in a small bowl.
- Cook carrots in a large pot of boiling, generously salted water until crisp-tender, about 4 minutes. Drain; transfer carrots to a medium bowl. Add oil and spice mixture and rub carrots to coat. Let sit at room temperature 1–3 hours.
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool, then coarsely chop.
- Meanwhile, mix yogurt, buttermilk, dill, and 2 tsp. lemon juice in a small bowl; season dressing with salt and pepper.
GRILLED CARROTS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 16Calories 106 per servingCategory Side Dish
- Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
- Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
- Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.
BBQ CARROTS RECIPE - OLIVEMAGAZINE
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Servings 4-6Total Time 45 minsCategory Vegetarian
BBQ PULLED CARROT ROLLS [VEGAN] - ONE GREEN PLANET
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Servings 8Calories 149 per serving
GRILLED VEGETABLES TIPS (RECIPE: BALSAMIC GRILLED CARROTS)
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CROCKPOT CARROTS: BBQ LIL SMOKIES - EATPLANT-BASED
From eatplant-based.com
Reviews 42Calories 152 per servingCategory Appetizers & Snacks
- Begin by making the marinade. Add marinade ingredients to a crockpot and whisk together well. Do NOT add bbq sauce at this point.
- Place carrots in the crockpot or slow cooker with the marinade and set to high. Allow to cook for 1-1/2 hours stirring once in a while to coat well.
- Drain off marinade and save for other recipes such as carrot dogs. This marinade also freezes well.
- Add bbq sauce and allow carrots to cook on high for another 4-5 hours. A terrific store-bought, no-oil bbq sauce is Bone Suckin’ Sauce. If you would like to make your own, I have a great recipe for you to try called Healthy BBQ Sauce.
GRILLED CARROTS (SUPER EASY SIDE DISH!) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (2)Calories 164 per servingCategory Side Dish
- Then, place carrots into a casserole dish and drizzle with olive oil. Season with salt and pepper.
PULLED BBQ CARROTS - VEGANOSITY
From veganosity.com
4.3/5 (55)Total Time 52 minsCategory Appetizer, Main CourseCalories 118 per serving
- Preheat the oven to 385° and line a baking pan with parchment paper. If you don’t have parchment paper you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
- Shred the carrots with the shredder attachment of your food processor or with a box or hand held grater.
- Put the carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Sprinkle ground sea salt and ground pepper evenly over the top. Cover the pan with aluminum foil and roast for twenty minutes (shake the pan every ten minutes to ensure even roasting), remove the foil and roast for ten more minutes. The carrots and onions should be nice and soft, and lightly caramelized.
GRILLED AND GLAZED CARROTS RECIPE - A GREAT HOLIDAY SIDE ...
From vindulge.com
4.2/5 (22)Category Side DishCuisine American, HolidayTotal Time 25 mins
- Toss carrots in olive oil, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to burn move them to indirect heat. 15-20 minutes.
- Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time. Serve immediately.
- In a small saucepan over medium heat add butter, brown sugar, honey, and salt and mix together. Whisk frequently until the brown sugar dissolves. Glaze the carrots immediately with the hot glaze.
BEST GRILLED CARROTS RECIPE - HOW TO MAKE GRILLED CARROTS
From goodhousekeeping.com
Servings 6Total Time 25 minsCategory Vegetarian, Side Dish
- Heat grill to low. Halve any large carrots lengthwise if needed to ensure that all carrots are of similar width.
- Add carrots and toss to coat. Place carrots on grill (perpendicular to grates) and grill, covered, rolling or turning carrots halfway through, until charred and tender, 10 to 12 minutes.
- Transfer to platter. Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice, and 1/4 teaspoon each salt and pepper.
BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL)
From yupitsvegan.com
5/5 (3)Total Time 30 minsCategory LunchCalories 215 per serving
- Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally.
- Heat the olive oil in a skillet over medium to medium-high heat. Add the onion and cook for 3 to 5 minutes, stirring frequently, until the onion is starting to brown.
- (optional, but recommended) Warm the tortillas in a skillet for 30-40 seconds per side to make them more pliable for filling.
VEGAN PULLED BBQ CARROTS (GLUTEN-FREE + NO ADDED SUGAR)
From vegannie.com
Servings 2Calories 104 per servingCategory Main Course
- I followed these instructions to roast the carrots and onions but I did not use any oil - they still came out perfectly soft and delish!
- Once carrots and onions are cooked, remove from oven, and toss with BBQ Sauce in a mixing bowl.
BBQ CARROT DOGS RECIPE | EATINGWELL
From eatingwell.com
Ratings 7Calories 142 per servingCategory Healthy BBQ & Grilling Recipes
- Peel carrots and trim to fit the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 12 to 15 minutes.
- Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and paprika in a sealable 1-gallon plastic bag. Add the carrots, seal and place the bag in the refrigerator keeping the carrots in a single layer. Marinate for at least 3 hours or up to 1 day, turning twice.
- Remove the carrots from the marinade. Grill the carrots, turning once or twice, until they're hot and have grill marks, about 5 minutes. Serve on buns with your favorite condiments.
PULLED BBQ CARROTS – HAYLIE POMROY
From hayliepomroy.com
- Preheat the oven to 375 F. degrees. Line a large baking sheet with parchment paper (or lightly oiled aluminum foil, or lightly oil the bottom of the pan).
- Place the carrots and onion on the prepared pan and drizzle the olive oil over them. Toss well to coat, and then spread them evenly on the pan. Season with salt and pepper. Cover the pan with aluminum foil and roast for 20 minutes (stirring every 10 minutes). Remove the foil and roast for 20 more minutes (again, stirring every 10 minutes). The carrots and onions should be browned at the edges and beginning to caramelize.
- NOTE: If you are sensitive to spicy food, blend the BBQ sauce without the cayenne pepper first, then add it slowly until you find the heat that’s good for you.
- While the carrots and onions are roasting, blend the sauce ingredients in a blender until smooth. Pour into a medium saucepan and bring to a boil. Reduce the heat to very low and simmer for 20 minutes, stirring occasionally.
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