Grilled carrots in foil make a simple side dish to grilled chicken, steak, or burgers! Glazed with maple syrup, dijon mustard, and olive oil, these sliced carrots are quick and simple, but BIG on flavor.
I always keep carrots on hand. They're a budget-friendly veg that's naturally sweet and versatile. You can roast, steam, bake, puree, or in this case, grill them with delicious results.
We're avid grillers around here, because frankly, everything tastes better with a nice char to it! It only seemed right to throw carrots on the grill too. I decided to grill the carrots in foil, but unlike a foil pack, I kept the top open. This way the carrots caramelize on the grill, instead of steam.
I grabbed a few basic ingredients from the fridge and a roll of aluminum foil, and the rest they say is history!
Grilled carrots in foil require simple pantry staples. If you don't have any of them, I've listed easy swaps!
- Carrots - Of course! I was looking for a budget-friendly side dish so I just grabbed whole orange carrots. Tri-colored carrots or organic carrots are great options too!
- Maple syrup - For a slight maple flavor that enhances the natural sweetness of the carrots. If you don't have it, swap honey or brown sugar instead.
- Olive oil - I love heart-healthy olive oil for grilled and sautéed veggies. It has a superb flavor and nutritional profile.
- Red wine vinegar - If you don't have it, try apple cider vinegar, white wine vinegar, or freshly squeezed lemon juice.
- Dijon mustard - For a slight tang. Dijon mustard adds a boost of flavor!
- Salt & pepper - Don't forget to season! Salt equals flavor, friends. And freshly cracked black pepper is delish!
- Spices - I used onion powder, garlic powder, and dried thyme. Feel free to switch up the spices to suit your tastes.
How to Grill Carrots in Foil
- Peel & slice the carrots. Cut the carrots into ¼ inch thick slices, and place them into a large mixing bowl.
2. Add the maple syrup, olive oil, dijon mustard, red wine vinegar, and spices to the bowl.
3. Use a large spoon to stir the carrots until well coated with the mixture.
4. Set a large piece of tin foil onto a sheet pan. It should be the length of the sheet pan. Spoon the carrot mixture onto the aluminum foil, then spread it into an even layer.
5. Fold the edges of the tin foil up to keep the carrots inside as you transfer it.
6. Carefully slide the tin foil filled with carrots onto the hot grill. Close the grill and cook for 10 minutes. Open the grill and use a spatula to stir the carrots. Close the grill and cook for another 15 to 17 minutes, until the edges are caramelized and the carrots are tender.
Serve and enjoy!
- It's important to peel the carrots. Unlike potatoes, carrots have a bitter and tough peel that's unpleasant to eat.
- Feel free to switch up the seasoning!
- If you prefer the carrots to steam instead of caramelize, fold the aluminum foil so it creates a closed foil pack. Place the foil pack on the grill and cook until the carrots are tender.
- I haven't tried this recipe with baby carrots yet, but it should work fine. Just pierce the carrots with a fork to test for doneness.
Yes! Carrots are jam-packed with nutrients, including beta-carotene, Vitamin A, and calcium! They're low in calories, but high in fiber and antioxidants. Eating carrots as part of a healthy diet can reduce your risk of cancer, lower blood cholesterol, and improve eye health.
More Side Dishes
- Crispy Tenderstem Broccoli
- Easy Candied Brussels Sprouts
- Balsamic Caramelized Mushrooms
- Whole30 Roasted Sweet Potatoes
- Roasted Butternut Squash with Brown Sugar
Grilled Carrots in Foil
- Mixing bowl
- Measuring cups & spoons
- 1 pound carrots peeled & cut ¼ inch thick
- 1 tablespoon maple syrup
- 1 ½ tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- freshly cracked black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Preheat the grill, then turn it on medium heat.
- Place the sliced carrots, maple syrup, olive oil, red wine vinegar, dijon mustard, salt, pepper, thyme, onion powder, and garlic powder in a mixing bowl.
- Use a large spoon to stir the mixture well until the carrots are well coated.
- Spoon the carrots into a very large piece of aluminum foil sitting on a sheet pan. Use the spoon to spread the carrots on the aluminum foil so they aren't overlapping.
- Fold up each side of the tin foil, so the carrots can't fall out the sides. Carefully transfer the aluminum foil filled with carrots onto the grill grates.
- Close the grill and cook for 10 minutes. Use a spatula to stir the carrots, then close the grill and cook for 15 to 17 more minutes, until the carrots are tender and caramelized.