These delicious Traeger Grilled Carrots are cooked on the pellet grill, drizzled with browned butter, and seasoned with fresh herbs. It is perfect for holiday dinners or Tuesday evenings.
Traeger Grilled Carrots
Traeger grilled carrots will bring the more than bunnies bouncing in for a bite. Be sure to take advantage of all the colors of the rainbow for your carrots. Purple, orange, and yellow carrots all taste equally great, but the spectrum of color makes plating them more exciting.
Be sure to leave the green leafy top on – it adds a bit of flair, but it also tastes great, especially slightly grilled.
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The Best Traeger Grilled Carrots
If you don’t have a pellet grill, you can (and should) still grill your carrots. The same can be said for the carrots. You may not be able to find other color carrot varieties, but don’t let that stop you. Orange carrots you find everywhere work great too.
However, do spend the time to find the complete bunch carrots. Look for the carrots with the green tops still intact. Sure, you can grill the carrots without it. But the taste and presentation are worth the effort.
The Right Size Carrot For The Grill
Neither too large, or too small, the perfect carrot for the grill fits a few criteria. Don’t get carrots too small that might fall through the grill grates. Don’t get carrots that are so large they will get burned on the outside before cooking on the inside.
If you go with a few different types of carrots for color, then try and keep them relatively the same size. That way they will all be done at about the same time.
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How long to grill carrots
A carrot does not take very long to grill. You want a temp between 300 and 325. Let them get a bit browned up, but not burned or charred. You want the carrots to have some “bite” left too, so don’t overcook them!
Serve these popovers with your meal!
How to season grilled carrots
Season your carrots by coating them with a slick of olive oil, then season them. The oil helps hold the seasoning on the carrot.
Don’t peel the carrot first either. Sure, you can and should wash the carrot, but the skin of a carrot, like the skin of a potato, has tons of nutrition and flavor. Peeling it off is unnecessary. Just make to rinse the carrot.
Don’t worry about those little hairy roots either. Those will burn right off anyway.
Browning The Butter For Grilled Carrots
Browning butter for your carrots puts the perfect final touch on your smokey grilled carrots. You can brown the butter on the grill, but just make sure to watch it. It will melt quickly, but you want to let it brown. Just make sure not to let it burn! For this reason, I prefer browning butter on the stovetop.
Browned butter is divine. Burned butter I am pretty sure is what hell tastes like. When you see the white milk solids in the butter start to get tan in color, then keep a close eye. It is a very thin line between perfect browned butter and garbage.
Grilled Carrots Are Great Hot Or Cold
Grilled carrots taste great wonderful hot or cold. If you save some and refrigerate for later, then I recommend sprinkling a bit of balsamic vinegar on it and serving it as a grilled carrot salad.
Grilled carrots keep in the fridge for about a week. You can freeze them too, but I don’t recommend it. Because freezing carrots breaks down the already weakened cellulose, they tend to lose the nice texture.
Types Of Carrots
There are actually five types of carrots. All of them work on the grill. The main differences are size and shape.
- Nantes – More cylindrical than tapered and with a reddish flesh
- Danvers – Typically are orange in color, but comes in a variety of colors. This is the carrot most people see in stores
- Chantenay – Similar to Nantes, but only get these if they are about 5 inches long. When they get bigger then they lose their flavor and become woody in texture.
- Mini or Ball – Not the same as “baby carrots” which are just young Danvers typically, the mini or ball carrot is shaped more like a radish.
- Imperator – Looks like the Danvers, but thicker in width and it also comes in a few color varieties
What To Serve With Traegar Grilled Carrots
Traeger grilled carrots serve as the perfect side with a variety of dishes. You can also serve them on a charcuterie plate as well.
Want some suggestions for entres to serve grilled carrots with? Check these out:
- Grilled chicken breast
- Traeger Prime Rib Roast
- Traeger Smoked Turkey
- Tomahawk Ribeye
- Grilled Pork Chops
Traeger Grilled Carrots
These easy grilled carrots are flavored by the grill, some browned butter, and fresh herbs. The perfect easy side dish!
Ingredients
- 1 pound large carrots
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 6 ounces butter
- 1/2 teaspoon black pepper
- fresh thyme
Instructions
- Wash your carrots thoroughly, but do not peel them.
- Pat the carrots dry and coat them with the olive oil.
- Add the salt to the carrots.
- Pre-heat your grill to 350 degrees Fahrenheit.
- Place the carrots either on a raised rack or directly onto your grill.
- Close the grill and let cook for approximately 20 minutes.
- While the carrots are cooking, get out a small saucepan and cook the butter over medium heat.
- Stir the butter constantly to avoid burning.
- When you start seeing small brown bits at the bottom of the pan, the butter is browned. Pull it from the stove.
- Pull the carrots from the grill and plate them.
- Drizzle the carrots with the browned butter and add the pepper. Sprinkle with fresh thyme.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 61mgSodium: 402mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.