Ingredients:

  • 1 pound (450g) medium-sized carrots, peeled and trimmed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) salt
  • ⅛ teaspoon (0.6ml) black pepper
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) fresh parsley, chopped, for garnish

Instructions:

  1. Peel and trim the carrots. If carrots are very thick, halve them lengthwise.
  2. In a mixing bowl, whisk together olive oil, thyme, smoked paprika, garlic powder, salt, and pepper.
  3. Add the carrots to the bowl and toss to coat evenly with the marinade. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  4. Preheat the grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates with a grill brush.
  5. Place the marinated carrots on the grill grates in a single layer. Grill for 15-20 minutes, turning occasionally, until tender-crisp and slightly charred.
  6. While the carrots are grilling, combine balsamic vinegar and honey in a small saucepan. Heat over medium heat, stirring until the glaze slightly thickens (about 3-5 minutes). (Alternatively, just whisk together without heating).
  7. Remove the grilled carrots from the grill. Drizzle with the honey-balsamic glaze (if using). Garnish with chopped fresh parsley. Serve immediately.