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Grilled Carrots with Carrot Top Persillade

Grilled whole carrots with green herb sauce on a white platter.
Grilled Carrots with Carrot Top Persillade — grill-roasted, with a subtle hint of smoke, and dressed with a lemony, herbaceous sauce. When you’re grilling this spring and summer, this delicious side dish goes with everything!
Sip + Sanity | Linda Feller
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Serving Size 4 people

Ingredients

For the Carrots

  • lbs whole carrots with green tops (about 2 bunches) trim off tops + reserve for persillade, peel
  • 1 tbsp olive oil or avocado oil
  • 1 tsp kosher salt
  • fresh ground black pepper to taste

For the Persillade (see notes)

  • 3 cloves garlic peeled + roughly chopped
  • ½ cup carrot top greens cleaned; roughly chopped, measure after chopping
  • 1 tbsp lemon juice
  • ½ tsp kosher salt
  • freshly ground black pepper to taste
  • 3 tbsp olive oil extra virgin is best
  • ¼ tsp lemon zest optional, omit if you prefer less lemon flavor

Instructions

  • Preheat your grill.
  • To make the persillade, toss the garlic, carrot greens, lemon juice, kosher salt + pepper into the bowl of food processor. Pulse several times to finely chop and combine, but don't liquify. Scrape down the sides as needed between pulses. Remove the mixture to a bowl and mix in the olive oil and lemon zest. Set aside until the carrots are ready to serve. 
  • In a shallow dish, toss carrots with olive oil, kosher salt and black pepper.
  • Create 2 zones in your gas grill by setting the flame on one side to high/medium-high (direct heat) and turning the other side off (indirect heat). For charcoal grills, push all the coals to one side of the grill.
  • Grill the carrots over direct heat with the lid closed for 6 to 7 minutes, turning often to char evenly. Move the carrots to the side of the grill that is off, close the lid and cook for another 15 minutes. Check and turn them every few minutes to make sure they aren't burning.
  • Test for doneness by piercing one with a fork. If the fork goes all through, with little to no resistance they are done. Carrots may cook at different rates due to size. You may need to remove some from the grill sooner than others.
  • Remove the carrots to a serving platter. Give the persillade one last stir, then drizzle it over the grilled carrots.

Nutrition

Calories: 204kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 990mg | Potassium: 558mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28417IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 1mg

Notes

You can also make the persillade without a food processor: finely chop the garlic + greens before mixing with the other ingredients in a bowl.