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.
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.
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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 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.
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 the carrots 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.
Frying the carrots 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 the carrots 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 for grilled carrots
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
Variations/tips for grilled carrots
- Marinade: 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: 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.
How to store grilled carrots
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).
While you can certainly freeze the carrots, I'd recommend throwing them into a soup or stew instead.
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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
- Crispy Baked Falafel
Grilled Carrots with Lemon and Thyme (Vegan + GF)
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
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.
Notes
- 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
Nutrition
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What a great idea! Surprisingly delicious addition to the bbq.
Agreed!