With all the fresh produce flooding the supermarkets you can virtually grill anything! From lemons and grapefruits to potatoes, asparagus, eggplants and more, grilling is simple and gives everything an unmistakably smokey delicious taste. Out of all of the scrumptious stuff out there, every think of grilling carrots? It’s time to not only think about it but enjoy it!
Grilled Carrots with Queso Fresco is as simple as it sounds. Why grill carrots you ask? Why not! Again this recipe can be attributed to my co-op box sending me an array of orange, white and purple carrots. Any other time I would have eaten them raw like a little bunny – sharing them with my puppy bunny Napo, sliced them into ribbons and added them to a salad or steamed them and drizzled them in olive oil for a classic side dish. But, my grill pan was out when I pulled those delightfully bright carrots out of my box, tops and all, and I put 2 and 2 together. Grilled carrots people, seriously!
Now, all I did was par-boil these puppies, brush them with olive oil and set them on the grill. These carrots would be great for a warm salad with roasted golden beats perhaps… hmmm I need to make that!… grilled with asparagus for a sweet side or enjoyed with, you guessed it, queso fresco for a sweet and salty side dish. 
No matter what you do with your grilled carrots, grilled carrot pancakes perhaps?, you won’t get enough of that charred, smokey flavor that trusty grill lends to them. Enjoy them alone, with friends, and as much as possible! Healthy and delicious, that’s what I’m talking about!
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Grilled Carrots with Queso Fresco
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet grilled carrots get a smoky char, then a tangy topping of charred queso fresco and parsley. A simple yet elegant summer side.
Ingredients
- 1 lbs (454 g) carrots
- 1 tsp salt
- 1 tbsp olive oil
- 0.5 tsp black pepper
- 3 oz (85 g) queso fresco
- 0.25 cups (60 ml) parsley
Instructions
- Fill a pot halfway with water and 1 tsp salt and bring to a boil on medium-high heat.
- Add carrots and cook until just softened, about 3-5 minutes.
- Place carrots in an ice bath for 2 minutes.
- Remove carrots from the ice bath and pat dry.
- Brush carrots with olive oil and sprinkle with pepper.
- Preheat grill pan on medium-high heat.
- Place carrots on the grill pan for 3-4 minutes per side, until char marks appear.
- Place queso fresco slices on the grill pan for 30 seconds per side.
- Roughly chop the queso fresco and combine it with parsley.
- Plate the carrots and top with the queso fresco and parsley mixture.
Notes
- For optimal grilling, ensure your carrots are completely dry before oiling to achieve good char marks.
- If queso fresco is unavailable, feta cheese makes a delicious substitute.
- Store leftover grilled carrots separately from the queso fresco topping in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
How long should carrots be grilled before adding the queso fresco?
Grill the carrots over medium-high heat for about 8 to 12 minutes, turning occasionally, until they are tender with charred edges. The queso fresco goes on after they come off the grill so it softens from the heat of the carrots without fully melting.
Do I need to peel the carrots before grilling them?
Peeling is optional. Leaving the skin on gives a slightly more rustic texture and the skin chars nicely on the grill. If your carrots are very thick, halving them lengthwise before grilling helps them cook through evenly.
Can I substitute queso fresco with another cheese?
Cotija is the closest substitute and has a similar salty, crumbly texture. Feta also works and adds a tangy note, though it is saltier than queso fresco, so use it more sparingly.
