Chef Megan Mitchell

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Grilled Heirloom Carrots with an Herb Dressing

Grilled Heirloom Carrots with an Herb Dressing


  • 2 pounds heirloom carrots, scrubbed clean and tops trimmed
  • Grapeseed oil, for drizzling
  • 1 cup basil, tightly packed
  • 1/4 cup flat leaf parsley leaves, loosely packed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • 2 tbsp. cilantro leaves
  • 1 tbsp. capers
  • Salt and pepper, to taste


  1. Preheat your grill to 425°F or preheat your grill pan to medium. Clean and oil the grates.

    If making this in the oven, preheat your oven to 425°F as well. 

  2. On a sheet tray or plate, place the cleaned carrots. Drizzle with 2-3 tbsp. oil and toss to coat.

    Spread out into an even layer on the preheated grill and grill for 10-12 minutes, flipping half way through. The carrots should be charred and slightly softened but not soggy.

    If making this in the oven, place the carrots in a single layer on a baking sheet and drizzle with oil, toss. Roast for 15-20 minutes or until slightly softened and golden brown. You can broil them at the end for a minute or two to get really nice caramelization. 

  3. While the carrots are grilling, make the dressing.

    In a food processor or blender combine the basil, parsley, EVOO, sherry, cilantro, capers, a large pinch of salt and about ½ tsp. of freshly ground pepper. Blend until combined but still a little chunky. Taste for seasoning, adding more salt or vinegar if needed. Set aside.

  4. Remove the carrots from the grill and place on a platter or large plate. Drizzle the dressing over the carrots, leaving some areas exposed. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

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