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

Grilled Carrots with Jalapeño, Lime, and Cotija

Print Recipe

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

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.
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.
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.
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 (affiliate link).

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

Find it online: https://frommarkettotable.com/grilled-carrots-with-jalapeno-lime-and-cotija/