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Grilled Carrots with Honey Brown Sugar Glaze

Grilled carrots with honey brown sugar glaze feature caramelized, whole carrots with glossy sauce and visible char marks. You’ll grill until tender, then toss immediately so the glaze clings and turns sticky-sweet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb whole carrots, peeled Use medium carrots for even grilling.
  • 3 tbsp olive oil
  • 0.25 salt and pepper to taste Season to your preference; keep it simple so the glaze stands out.
Honey Brown Sugar Glaze
  • 0.25 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 0.5 fresh thyme for garnish Use fresh leaves for the best aroma.

Equipment

  • 1 sheet pan
  • 1 small saucepan
  • 1 grill

Method
 

Prep the carrots
  1. Toss the peeled whole carrots with olive oil, salt, and pepper until every piece is well coated, with a visibly shiny coating on the surface.
  2. Preheat the grill to medium heat and arrange the carrots so they lie in a single layer for even charring.
Grill until tender and charred
  1. Grill the carrots over medium heat for 15-20 minutes, turning occasionally, until tender when pierced and visibly charred with browned edges.
Make and apply the glaze
  1. In a small saucepan over low heat, combine honey, brown sugar, melted butter, and cinnamon and warm until the mixture is smooth and fully combined, with no grainy brown sugar lumps.
  2. Remove the carrots from the grill and immediately toss them with the honey-brown sugar glaze until glossy and evenly coated.
Finish and serve
  1. Garnish the grilled honey carrots with fresh thyme and serve warm so the glaze stays sticky and shiny.

Notes

For the best caramelization, grill on a hot, clean grate and toss with the glaze right off the grill. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently to keep the glaze from thickening too much. Freezing isn’t recommended because the carrots can soften and the glaze may separate. If you want a lower-sugar option, use a 1:1 honey substitute or sugar-free brown sugar blend for the glaze while keeping the same method.