< Return to Seasonal Recipes

Grilled Carrots with Fresh Rosemary


8 large carrots, scrubbed clean and halved lengthwise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 rounded tablespoons fresh rosemary, minced
Sea salt and freshly ground pepper to taste


  1. Toss carrots with the olive oil, vinegar, herbs, and sprinkle with salt and pepper to taste.
  2. Grill over medium heat about 15-20 minutes, turning a few times, or until the carrots are cooked to al dente. Exact time will depend on the thickness of the carrots.