Grilled Carrots

Prep: 5 mins. Cook: 10 mins. Serves: 4 Servings.


• 2 tbsp balsamic vinegar 

• 1 tbsp soy sauce 

• 1 tbsp dark brown sugar 

• ½ tsp finely chopped rosemary 

• ½ clove garlic thinly sliced 

• 1 tsp freshly grated ginger 

• 2 tbsp olive oil 

• 10 medium carrots peeled cut in half lengthwise 

• 1 green onion thinly sliced


1. In a large bowl, whisk vinegar, soy sauce, sugar, rosemary, garlic, and ginger together. Add in 2 tbsp oil to emulsify the sauce. 

2. Heat Ventray Grill to medium-low, coat carrot with oil and salt, grill, and cover for about 10 mins each side. 

3. Once carrots are grilled to tender, remove from the grill, toss them in dressing sauce, garnish with green onions.

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