Ingredients
Equipment
Method
Season and grill carrots
- Toss the whole carrots with olive oil, salt, and pepper until well coated, so every carrot surface is glossy with oil. Spread them out for even grilling.
- Grill the carrots over medium heat for 15-20 minutes, turning occasionally, until tender and charred with visible dark caramelized spots.
Warm the honey-brown sugar glaze
- In a small saucepan, combine honey, brown sugar, melted butter, and cinnamon. Warm over low heat until combined and smooth, then keep it ready to coat.
Glaze and serve
- Remove the carrots from the grill and immediately toss them with the honey-brown sugar glaze so the coating clings while the carrots are hot.
- Garnish with fresh thyme and serve warm, letting any glaze drip slightly for a glossy finish.
Notes
For the glossiest glaze, toss the carrots immediately right after they come off the grill so the warm sauce coats the hot, charred surfaces. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently in a skillet over low heat until hot, adding a teaspoon of water if the glaze thickens. Freezing isn’t recommended because the texture of cooked carrots softens. For a lighter option, replace the honey with an equal amount of pure maple syrup and use the same butter or substitute olive oil spread if desired.
