Grilled Carrots with Jalapeño, lime, and cotija

Meet your new favorite summer side dish! These grilled carrots are smothered in a spicy and zesty sauce full of jalapeños, lime juice, and honey that leaves your taste buds tingling with delight, while the salty, crumbly cheese topping makes them downright crave-worthy. 

grilled carrots with jalapeño, lime, and cotija cheese on a white plate

I have a strong allegiance to garden carrots. For one, they taste nothing like their store-bought counterparts. Secondly, they are so irresistibly tender and sweet; I can never get enough. While I’ve always stuck with traditional ways of consuming them, from shredded in salads to roasted and sautéed with butter, grilled carrots recently popped up on my radar, specifically, grilled carrots with a Mexican twist.

Joshua McFadden first introduced me to grilled carrots in his recipe Grilled Carrots, Steak, and Red Onion in his cookbook Six Seasons: A New Way with Vegetables. However, it wasn’t until I came across Alison Roman’s recipe for Grilled Carrots with Limey Hot Sauce and Cotija in Nothing Fancy: Unfussy Food for Having People Over that I became convinced.

carrots, chopped jalapeños, limes, and cotija cheese on a blue-grey background
trimmed carrots on a baking sheet with chopped jalapeños, cotija cheese, and limes on the side

Roman’s description, “charring and crisping carrots, dousing them in a slightly sweet, very limey, kinda spicy sauce and then sprinkling them with cheese” made me proclaim, “I need to make this right now.” So much so, I drove back to the farmers’ market that morning to buy an ample amount of carrots. The farmer looked at me perplexed as I speed-walked (or basically ran) to her booth, hoping she still had carrots left. Thankfully, she did. Even more so, she understood my rush when I explained my craving for grilled carrots. Or at least I think she did. 

carrots searing on the grill
charred carrots on the grill
grilled carrots with the jalapeño lime dressing on the side

I have a soft spot for anything sweet and salty, and these grilled carrots with jalapeño, lime, and cotija cheese are no exception. The high sugar content in the carrots makes them char and caramelize on the grill with little effort, while the addition of the salty cotija cheese creates a sweet and salty combination like no other. The jalapeños provide a welcomed spicy kick, while the high amount of lime juice in the dressing provides some much-needed acid and rounds out the dish.

Possible Substitutions

JALAPENOS. Serrano Chiles is an excellent substitute for jalapeños. For a less spicy kick, poblano peppers are a great substitution as well.

COTIJA CHEESE. Feta cheese or queso fresco are great alternative if you can’t find cotija cheese or don’t have it on hand.

Frequently asked questions about Grilled Carrots

Should I peel the carrots before grilling?

I compared peeling the carrots versus unpeeled, and I prefer them peeled. The unpeeled carrots have a slightly bitter taste and an unattractive, wrinkly appearance. If you are using small and tender spring carrots, leaving them unpeeled works just fine.

I don’t have a grill, can I roast the carrots instead?

Sure can. Preheat the oven to 450°F and toss the prepared carrots with olive oil and salt. Place the carrots on a baking sheet and roast, flipping halfway through, until the carrots are tender when pierced with a fork, about 25 minutes. Proceed with the rest of the recipe as the carrots roast.

What can I serve these carrots with?

Since you already have the grill on and it is probably 95 bazillion degrees outside, a grilled main dish is a natural choice. Grilled steak, chicken, or burgers (veggie or ground beef) are all excellent options.

Can I make the grilled carrots ahead of time?

Yes! These grilled carrots taste great at room temperature. If you are grilling the main dish as well, grill the carrots first and then set them aside while you cook the main dish.

grilled carrots with jalapeño, lime, and cotija cheese on 2 plates with a water glass on the side
grilled carrots with jalapeño, lime, and cotija cheese on a white plate

BEFORE YOU START: TIPS FOR GRILLING CARROTS WITHOUT BURNING THEM

Since you cannot take the scientist out of me, I became intrigued when Joshua McFadden, Alison Roman, and Meathead Goldwyn from Amazingribs.com all had different approaches to grilling carrots or vegetables in general. Roman’s was the simplest with oiling the carrots and slapping them on the grill, letting them do their thing. McFadden swears oiling the carrots before grilling is a huge mistake, as the high heat from the grill causes the oil to taste acrid. Goldwyn uses oil beforehand and a two-zone cooking technique to ensure perfectly grilled vegetables every time. After testing all three methods, I contest Goldwyn’s technique is the BEST way to grill carrots. While this method may sound complicated and finicky, I can assure you it’s not.

To achieve two different heat zones on your grill, rake the hot coals to one side of the kettle for a charcoal grill or turn off one set of burners on a gas grill. Place the carrots on the hot side to achieve a nice char, and then move them over to the other side of the grill to finish cooking.

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Grilled Carrots with Jalapeño, Lime, and Cotija

Meet your new favorite summer side dish! These grilled carrots are smothered in a spicy and zesty sauce full of jalapeños, lime juice, and honey that leaves your taste buds tingling with delight, while the salty, crumbly cheese topping makes them downright crave-worthy. 

  • Author: Kim
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: side dish
  • Method: grill
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale
  • 1 bunch (1/2 lb) carrots, trimmed and peeled, left whole if very small or split in half lengthwise if larger
  • 1.5 tablespoons olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 tablespoons lime juice, about the juice of 1/2 of a lime
  • 1/2 jalapeño, thinly and finely chopped, seeds removed for less heat
  • 1 small garlic clove, finely grated or chopped
  • 1 teaspoon honey
  • 1/4 cup (1 oz) cotija cheese

Instructions

  1. Preheat the grill. Heat the grill to medium-high heat. Turn off one burner on one side of the grill, or for a charcoal fire, arrange the coals to one side of the kettle.
  2. Grill the carrots. Place the carrots on a rimmed baking sheet and toss with olive oil and salt. Arrange the carrots on the side of the grill with the burners on. Cook the carrots, frequently turning, until they are charred on all sides, about 10 minutes. Once charred, transfer the carrots to the side of the grill with the burners off, cover, and let cook until they are fork-tender, about 10-20 minutes.  Depending on the size of the carrots, some carrots may cook faster than others. To resolve this, remove the smaller carrots first and let the larger carrots cook longer on the grill. As you remove carrots from the grill, place them on a platter or baking sheet pan and let cool slightly. 
  3. Make the dressing. While the carrots are cooking, combine the lime juice, chopped jalapeños, garlic, honey, and a sprinkle of salt in a small bowl. Adjust seasonings to taste. 
  4. Serve. Spoon the dressing over the carrots and scatter with cotija, serving any remaining dressing on the side.

Notes

These Grilled carrots are inspired by Alison Roman’s Grilled Carrots with Limey Hot Sauce and Cotija from Nothing Fancy: Unfussy Food for Having People Over.

STORAGE. Store carrots in an air-tight container in the refrigerator for up to 3 days. 

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 192 calories
  • Sugar: 10g
  • Sodium: 532mg
  • Fat: 13.5g
  • Saturated Fat: 3.6g
  • Carbohydrates: 18g
  • Fiber: 3.2g
  • Protein: 3.2g
  • Cholesterol: 12mg

Did you make this recipe?

Be sure to tag @frommarkettotable on Instagram or leave a comment below so I can see!

One Comment

  1. Can’t wait to try these. Want a new healthy and flavorful side dish. What could be better than the sensible carrot all dressed up in salt and spice. Thanks!

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