grilled carrots

Total Time: 45 mins

Servings: 2-4



  • 1 lb. small carrots, peeled (halved if medium)

    1 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

Carrot Top Chimichurri:

  • 1/4 c. carrot tops, washed and finely chopped
  • 1 garlic clove, grated or minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. red wine vinegar

For Serving:

  • 1/2 c. whole milk ricotta
  • 1 tbsp. chopped roasted pistachios


  1. Heat grill or grill pan on low until very hot, about 5 minutes. Toss carrots in olive oil and season with salt and pepper. Place carrots on grill and cook, covered, turning occasionally, until fork-tender and lightly charred, about 25 to 30 minutes.

  2. Combine all chimichurri ingredients in a medium bowl and stir to combine.

  3. Spread ricotta in the center of a serving dish until it is about ¼” thick. Top with grilled carrots, chimichurri, and a sprinkle of pistachios.

Prep Your Grill:

  • Check your propane tank and hose for leaks
  • Keep your grill 10 feet away from building structures
  • Follow manufacturer’s grill instructions
  • Follow proper lighting procedures
  • Be present at all times while the grill is on

For more Grill Safety tips, click here