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Grilled Carrots with Smoky Ketchup

  • 25 m
  • 25 m
Judith Fertig
“Rainbow carrots are a feast for the eyes in this healthy and easy side dish, although any colors will be just as tasty. If you like, save some of the carrot greens for garnish.”


    • 2½ tablespoons extra-virgin olive oil, divided
    • ¼ cup finely chopped yellow onion
    • 1 clove garlic, thinly sliced
    • 1 jarred roasted yellow bell pepper, rinsed and chopped
    • 1 tablespoon honey
    • 1 tablespoon sherry vinegar
    • ½ teaspoon smoked paprika
    • Pinch of kosher salt plus ¼ teaspoon, divided
    • 2 pounds thin rainbow carrots, scrubbed
    • ¼ teaspoon ground pepper


  • 1 Preheat grill to medium-high.
  • 2 Heat ½ tablespoon oil in a small skillet over medium-high heat. Add onion and garlic and cook, stirring often, until the garlic starts to brown and the onion softens, 3 to 4 minutes. Transfer to a mini food processor. Add bell pepper, honey, vinegar, paprika and a pinch of salt; process until smooth. Set aside.
  • 3 Place carrots on a rimmed baking sheet and brush with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt and pepper.
  • 4 Grill the carrots, perpendicular to the grates so they don't fall through, turning often, until tender-crisp and lightly charred, about 15 minutes total. Serve with the reserved ketchup.
  • To make ahead: Prepare ketchup (Step 2) and refrigerate for up to 3 days.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019