Grill-Roasted Carrots With Sweet Soy Glaze Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 27, 2019
20141003-roasted-carrots-with-sweet-soy-glaze-step-5-joshua-bousel.jpg
Carrots cut on the bias make slices large enough to grill easily—they become sweet and tender with a caramelized crust during a long roast over indirect heat. . Joshua Bousel

These carrots develop a natural sweetness as they're roasted on the grill. A finishing brush with a honey and soy sauce mixture leaves them with a glistening glaze that has a salty depth and a mild ginger and garlic bite.

Why this recipe works:

  • Cutting the carrots on the bias makes each slice larger and less likely to fall between the grates.
  • Roasting the carrots over indirect heat for 45 to 60 minutes renders them tender throughout and caramelized around the edges
  • Brushing the carrots with a honey and soy sauce mixture in the last minutes of cooking creates a glaze that enhances the sweetness and provides a salty contrast.

Recipe Details

Grill-Roasted Carrots With Sweet Soy Glaze Recipe

Active 15 mins
Total 60 mins
Serves 4 servings

Ingredients

For the Glaze:

  • 1/4 cup honey

  • 1/4 cup soy sauce

  • 1 tablespoon dark brown sugar

  • 1 teaspoon freshly minced garlic, about 1 medium clove

  • 1/2 teaspoon finely grated fresh ginger

  • 1/4 teaspoon crushed red pepper flakes

For the Carrots:

  • 3 large carrots, peeled and cut into 3/4-inch slices on a bias

  • 2 tablespoons extra-virgin olive oil

  • 1 scallion, thinly sliced

  • Kosher salt

Directions

  1. For the Glaze: In a small bowl, whisk together honey, soy sauce, brown sugar, garlic, ginger, and crushed red pepper. Set aside.

  2. For the Carrots: Toss carrot slices with oil in a medium bowl. Season lightly with salt.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place carrot slices on cool side of grill, close to, but not directly over, the coals. Cover and cook until tender all the way through, about 45 minutes, flipping carrots every 15 minutes for even browning.

  4. Brush carrots all over with glaze, cover grill, and continue to cook for 3 minutes longer.

  5. Transfer carrots to serving bowl, drizzle with additional glaze, garnish with scallion, and serve immediately.

    20141003-roasted-carrots-with-sweet-soy-glaze-step-5-joshua-bousel

Special equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
179 Calories
7g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 179
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 970mg 42%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 2g
Vitamin C 5mg 23%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 321mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)