• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Blog
  • Ebook
  • Subscribe
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Blog
    • Ebook
    • Subscribe
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Grilled Carrots with Lemon and Thyme (Vegan + GF)

    Grilled Carrots with Lemon and Thyme (Vegan + GF)

    Aug 4, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

    133 shares
    Jump to Recipe >

    Looking for a plant-based BBQ recipe that's a bit different? Try these grilled carrots with lemon and thyme. Sweet, smoky, and surprisingly tasty, they're a great addition to your summer vegan sides or appetisers.

    Grilled Carrots on BBQ

    Barbecuing carrots may sound like the most vegan thing ever, but I refuse to apologise for it. You really shouldn't knock them til' you've tried them.

    They won't change your life. They won't replace your favourite meal. But they will add an interesting twist to your next barbecue.

    If you're looking for more meat-free grilling ideas, check out these recipes for teriyaki aubergine (eggplant), tofu steaks, and grilled king oyster mushrooms.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Marinated Carrots on Grill

    Are grilled carrots good?

    Grilled carrots have a depth of flavour and sweetness that you simply don't get when eating them raw. The lemon and thyme notes from the marinade in this recipe give them another subtle twist.

    Some light charring also adds a nice smokiness and crispness to the outside of the grilled carrots – just be careful not to overdo it.

    Are grilled carrots healthy?

    Carrots, Lemon, Thyme, Olive Oil

    Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.

    The fat in this recipe comes from the extra-virgin olive oil, which you could swap for another oil or leave out altogether. Just be aware that the carrots are more likely to burn on the grill without the oil.

    Marinating the carrots

    In a large freezer bag or bowl, mix together the olive oil, lemon juice, thyme, salt, and pepper.

    Peel the carrots and remove the ends. Cut each carrot lengthways into approx. 4 slices, around ½ cm thick. For larger carrots, cut these in half first before slicing lengthways.

    Carrots Marinating in Lemon Juice, Olive Oil and Thyme

    Add the sliced carrots to the marinade bag/bowl. Take a minute to coat the carrots evenly in the mix (a freezer bag makes it easy to move everything around). Leave to sit for around 1 hour on the work surface or in the fridge.

    If using a bag, remember to wash it out and reuse in future!

    Grilling on the barbecue

    Preheat the barbecue/grill to a medium heat (not too hot or else the carrots will quickly burn). Add the carrot slices and cook for approx. 5 minutes on each side, doing this in batches if necessary.

    Before flipping over, brush lightly with some of the marinade.

    The cooking time will vary slightly depending on how hot your barbecue/grill is and how soft you want the carrots to be. For a little bit of bite in the middle, 5 minutes on each side should be plenty.

    Once the carrots have turned golden-yellow with a few light char marks, remove from the heat. Drizzle over some of the leftover marinade and serve.

    Grilled Carrots on BBQ

    Frying in a griddle pan

    Heat the griddle pan on low/medium heat. Add the carrot slices and cook for approx. 5 minutes on each side, doing this in batches if necessary. Before flipping over, brush lightly with some of the marinade.

    Once the carrots have turned golden-yellow with a few light char marks, remove from the heat. Drizzle over some of the leftover marinade and serve.

    Roasting in the oven

    This recipe is all about getting carrots on the grill, but you could also just roast them in the oven.

    Preheat the oven to 200°C (390°F), then add the carrots to a roasting tin and cook for 10-12 minutes or until tender. You may prefer to cut the carrots into larger chunks rather than slices, in which case you'll need to increase the cooking time accordingly.

    Serving suggestions

    Grilled Carrots on Plate with Salad

    These grilled carrots are a nice little addition to any larger barbecue meal. I like to drizzle over what's left of the lemon and thyme oil marinade, but you could also garnish with fresh herbs such as coriander or parsley.

    Other serving suggestions include:

    • Crispy baked potato wedges
    • Quinoa salad
    • Vegan scalloped potatoes (dauphinoise)
    • Cous cous
    • Easy roasted cauliflower

    Recipe FAQ

    Do I have to marinate the carrots?

    It's not essential, but I'd recommend at least brushing them with oil before cooking.

    How long will the carrots keep in the fridge?

    If you have leftover grilled carrots, these will keep in the fridge for up to a week (but will be better the sooner you eat them).

    Can I freeze them?

    While you can certainly freeze the carrots, I'd recommend throwing them into a soup or stew instead.

    Variations and tips

    • Slicing the carrots: If you're struggling to cut the carrots without them moving around, start by cutting a thin slice on one side then place the flat side down on the chopping board. 
    • Thyme: If using dried thyme, replace the tablespoon of fresh leaves with one teaspoon of dried. 
    • Other herbs: You could use other woody herbs such as rosemary, or softer herbs such as coriander, parsley, or dill. If using softer herbs, sprinkle these over at the end instead of adding to the marinade.
    • Olive oil: You could swap this for another oil or leave it out altogether – just be aware that the carrots are more likely to burn on the grill without the oil.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Grilled Teriyaki Tofu Steaks
    • Grilled King Oyster Mushroom Steaks
    • Teriyaki Grilled Aubergine
    • Rainbow Slaw with Sesame Ginger Dressing
    • Courgette and Carrot Salad with Peanut Dressing
    • Easy Hummus Recipe
    • Vegan Rice Paper Rolls
    • Carrot and Ginger Soup

    You can also check out my full list of vegan BBQ recipes.

    Full recipe

    Grilled Carrots on BBQ

    Grilled Carrots with Lemon and Thyme (Vegan + GF)

    The Pesky Vegan
    These grilled carrots with lemon and thyme are sweet, smoky, and surprisingly tasty. A great vegan side dish for any barbecue.
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course BBQ, Side, Side Dish
    Cuisine Gluten-free, Vegan
    Servings 6
    Calories 38 kcal

    Ingredients
     

    • 4 large carrots
    • 1 tablespoon extra-virgin olive oil
    • Juice of 1 lemon
    • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
    • Salt and pepper, to taste
    Prevent your screen from going dark

    Instructions
     

    Marinade

    • In a large freezer bag or bowl, mix together the olive oil, lemon juice, thyme, salt, and pepper.
    • Peel the carrots and remove the ends. Cut each carrot lengthways into approx. 4 slices, around ½ cm thick. For larger carrots, cut these in half first before slicing lengthways.
    • Add the sliced carrots to the marinade bag/bowl. Take a minute to coat the carrots evenly in the mix (a freezer bag makes it easy to move everything around). Leave to sit for around 1 hour on the work surface or in the fridge.

    BBQ/grill

    • Preheat the barbecue/grill to a medium heat (not too hot or else the carrots will quickly burn). Add the carrot slices and cook for approx. 5 minutes on each side, doing this in batches if necessary. Before flipping over, brush lightly with some of the marinade.
    • The cooking time will vary slightly depending on how hot your barbecue/grill is and how soft you want the carrots to be. For a little bit of bite in the middle, 5 minutes on each side should be plenty. Once the carrots have turned golden-yellow with a few light char marks, remove from the heat. Drizzle over some of the leftover marinade and serve.

    Griddle pan

    • Heat the griddle pan on low/medium heat. Add the carrot slices and cook for approx. 5 minutes on each side, doing this in batches if necessary. Before flipping over, brush lightly with some of the marinade. Once the carrots have turned golden-yellow with a few light char marks, remove from the heat. Drizzle over some of the leftover marinade and serve.
    Rate this recipe 👇

    Notes

    Marinade: I like to give the carrots up to an hour in the marinade, as it lets the olive oil and lemon juice soak in before cooking. If you don't want to marinate the carrots, I'd recommend at least brushing them with some oil before cooking. 
    Slicing the carrots: If you're struggling to cut the carrots without them moving around, start by cutting a thin slice on one side then place the flat side down on the chopping board. 
    Thyme: For one tablespoon of chopped fresh thyme leaves, you'll need anywhere from 5-10 sprigs depending on the size. If using dried, the recommended ratio is approx. 3:1 (so replace the tablespoon with one teaspoon of dried). 
    Other herbs: You could use other woody herbs such as rosemary, or softer herbs such as coriander, parsley, or dill. If using softer herbs, sprinkle these over at the end instead of adding to the marinade.
    Reuse your freezer bag: If using a freezer bag for the marinade, remember to wash it out and reuse in future. We keep one at home that we wash and reuse every time we cook something like this. Note that acidic ingredients may weaken the bag over time, but you should be able to get at least a few uses out of it.
    Oven-roast: This recipe is all about getting carrots on the grill, but you could also just roast them in the oven. Preheat the oven to 200°C (390°F), then add the carrots to a roasting tin and cook for 10-12 minutes or until tender. You may prefer to cut the carrots into larger chunks rather than slices, in which case you'll need to increase the cooking time accordingly.
    Olive oil: You could swap this for another oil or leave it out altogether – just be aware that the carrots are more likely to burn on the grill without the oil.
    Storage: The grilled carrots will keep in the fridge for up to a week (but will be better the sooner you eat them). While you can certainly freeze the carrots, I'd recommend throwing them into a soup or stew instead.
    If you liked this recipe, you might also enjoy:
    • Grilled Teriyaki Tofu Steaks
    • Grilled King Oyster Mushroom Steaks
    • Teriyaki Grilled Aubergine
    • Rainbow Slaw with Sesame Ginger Dressing
    • Courgette and Carrot Salad with Peanut Dressing
    • Easy Hummus Recipe
    • Vegan Rice Paper Rolls
    • Crispy Baked Falafel
     
    The nutrition info below is for one serving, based on a total of four servings (one whole carrot per portion as a side dish).

    Nutrition

    Calories: 38kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.5gSodium: 28mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 6849IUVitamin C: 4mgCalcium: 18mgIron: 1mg
    Nutrition Facts
    Grilled Carrots with Lemon and Thyme (Vegan + GF)
    Amount Per Serving
    Calories 38 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.5g3%
    Sodium 28mg1%
    Potassium 137mg4%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 6849IU137%
    Vitamin C 4mg5%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan barbecue, vegan carrot recipe, vegan foods for grilling
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « King Oyster Mushroom Steaks (Vegan + Gluten-Free)
    Sweet Potato and Black Bean Chilli (Vegan + GF) »
    133 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vicky

      October 04, 2020 at 1:37 pm

      5 stars
      What a great idea! Surprisingly delicious addition to the bbq.

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:08 am

        Agreed!

        Reply

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Vegan Lentil Dal Feature
      Go-To Vegan Dal with Spinach (Lentil Curry)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)
    • Sugar-Free Oat Banana Cookies Feature
      2-Ingredient Banana Oat Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Support

    • Subscribe 📩
    • Buy ebook 📗
    • Buy a beer 🍺

    Contact

    • Contact

    Copyright © 2023 The Pesky Vegan. All rights reserved.