Honey-Lemon Grilled Carrots

Recipe

Side Dish
Honey-Lemon Grilled Carrots

Primary Media

Grilled carrots covered in honey-lemon sauce and garnished with thyme and lemon wedges

User Rating

4.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

5
Servings
10min
Prep
55min
Total

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Description

Because why not grilled whole carrots and lather them with fresh lemon juice? They're equal parts impressive and delicious.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
1 ½ lbs.carrots with tops
Hy-Vee salt
Hy-Vee ground black pepper
2 tbsp.Hy-Vee honey, plus additional for serving
2 tbsp.fresh lemon juice
1 tsp.Hy-Vee Dijon mustard
1 tbsp.fresh thyme, chopped, plus additional for garnish
Lemon wedges, for serving

Things To Grab

  • Charcoal or gas grill
  • Vegetable peeler
  • Hy-Vee nonstick cooking spray
  • Heavy duty aluminum foil
  • Small bowl
  • Tongs
  • Serving platter

Directions

  1. Prepare a charcoal of gas grill with oiled grill rack for direct grilling over medium-high heat.

  2. Wash and peel carrots. Trim carrot tops, leaving 1-inch tops. Spray a large sheet of heavy-duty foil with nonstick cooking spray. Place carrots on half the foil. Season with salt and pepper. Fold foil in half to cover carrots; make a narrow fold in edges to seal.

  3. Grill foil packet for 30 minutes. While carrots are grilling, combine 2 tablespoons honey, lemon juice, mustard, and thyme in a small bowl; set aside.

  4. Remove packet from grill and carefully open. Place carrots directly on grill rack. Grill for 15 to 20 minutes or until carrots are lightly charred, turning occasionally and brushing with honey-lemon mixture.

  5. Transfer carrots to a serving platter. Drizzle with additional honey and garnish with additional thyme, if desired. Serve with lemon wedges.

Nutrition facts

Servings

80 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrates: 21g
  • Protein: 1g

Daily Values

0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance June 2018