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Grilled Heirloom Carrots With Herb Dressing

Megan Mitchell

Megan is showing you how to make Grilled Heirloom Carrots with Herb Dressing.



  • 2 pounds heirloom carrots, scrubbed clean and tops trimmed
  • Vegetable oil, for drizzling
  • 1 cup basil, tightly packed
  • 1/4 cup flat leaf parsley leaves, loosely packed
  • 2 tablespoons cilantro leaves
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 2 tablespoons sherry vinegar
  • 1 tablespoon capers

Let's get Cooking...

  1. Preheat your grill to 425°F. Clean and oil the grates.
  2. If making this in the oven, preheat your oven to 425°F as well.
  3. On a sheet tray or plate, place the cleaned carrots. Drizzle with enough vegetable oil to coat. Lay in an even layer on the preheated grill. Grill for 10-12 minutes, flipping half way through. The carrots should be charred and slightly softened but not soggy.
  4. If making this in the oven, place the carrots in a single layer on a baking sheet and drizzle with oil. Roast for 15-20 minutes or until slightly softened and golden brown. You can broil them at the end for a minute or two to get really nice caramelization.
  5. While the carrots are grilling, make the dressing.
  6. In a food processor or blender combine the basil, parsley, cilantro, olive oil, a large pinch of salt, about 1/2 teaspoon. of freshly ground pepper, sherry vinegar and capers. Blend until combined but still a little chunky. Taste for seasoning, adding more salt or vinegar if needed. Set aside.
  7. Remove the carrots from the grill and place on a platter or cutting board. Drizzle the dressing over the carrots, leaving some areas exposed. Serve warm or room temperature.