Grilled Carrots in Foil

Name: Grilled Carrots in Foil
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12 ounces carrots (sliced into 1/2-inch-thick coins); 1½ tablespoons olive oil; Salt and freshly ground black pepper; 1 large sprig rosemary; 2 cloves garlic (peeled); 1 tablespoon butter (cut into small cubes)

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These grilled carrots in foil are coated in butter and gently infused with rosemary and garlic while they cook. Not only is the flavor outstanding, but this easy carrot recipe requires only 5 ingredients, is ready in 25 minutes, and there are no dishes to clean up!

A bowl of cooked carrots with rosemary sprigs on the side.

At the end of summer, the garden is always exploding with carrots. Not that I'm complaining, because their flavor is incredible compared to store-bought carrots. We enjoy them raw alongside our crispy grilled chicken wings on wing night, tucked into chicken foil packets, and added to hearty Dutch oven beef stew. However, our favorite way, by far, to eat fresh carrots is gently grilled in a foil packet with rosemary and garlic. They're buttery, tender, and completely irresistible.

Why You'll Love This Recipe

This foil packet side dish requires only 5 ingredients and it's ready in just 25 minutes.
These grilled carrots are easy to make, and since they're cooked in foil, there are no dishes to clean up!

Ingredients and Substitutions

Ingredients for grilled carrots in foil--carrots, oil, butter, rosemary, and garlic.

Carrots--Look for fat carrots with uniform thickness so that all your "coins" will be the same size. This will allow them to cook evenly.
Oil and butter--I use a combination of oil and butter for a couple of reasons. The oil helps to prevent the fat and carrots from burning, and the butter adds plenty of flavor. You can use all oil, if you prefer.
Rosemary--Choose fresh rosemary that has bright green leaves and smells fragrant. Avoid any sprigs that look brown, dull, or moldy.

How to Grill Carrots in Foil

A bowl of sliced carrots with salt and pepper shakers on the side.

Sliced carrots on two sheets of aluminum foil with rosemary, garlic, and cubes of butter.

Toss the carrots with oil and season well with salt and pepper.
Pile the carrots on a double layer of aluminum foil and nestle the rosemary sprig and garlic cloves into the carrots. Top with cubed butter.

Fold up and seal the foil packet.
Grill over medium heat for 10 minutes. Open the foil packet, stir the carrots, and cook until tender.

FAQs

Can I make these over the campfire or in the oven?

Sure. To cook over a campfire, follow the directions, cooking them over a bed of hot coals (not direct flame). They may take slightly longer to cook since your campfire grate isn't covered.

To make baked carrots in foil, roast the carrots in the foil pack in a 375°F oven for about 20 minutes, stirring after 10 minutes.

What should I serve with grilled carrots?

These foil packet carrots on the grill are fantastic alongside any type of grilled meat, poultry, or fish. Try it with grilled salmon kabobs or grilled striploin steak skewers.

Do I need to peel the carrots?

It's up to you. I prefer to just give them a good scrub, but if yours have a lot of dirt or scarring, you may prefer to peel them.

Tips and Troubleshooting

Use a double layer of foil when making your foil packet to help prevent drips and flareups if one layer of the foil rips while cooking.
Be careful when opening your foil pack as there will be hot steam trapped inside.
This recipe is suitable for gluten-free and vegetarian diets. To make it vegan, use a little extra oil instead of butter.

A foil packet filled with cooked carrot coins an a large sprig of rosemary.

More Vegetable Recipes You'll Love

A bowl of grilled beets with crumbled goat cheese and fresh mint. — Beets on the Grill

A bowl of sautéed mushrooms with strips of meat in the background. — Beets on the Grill

Tried This Recipe?

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Recipe

Angie Zoobkoff

Infused with rosemary, garlic, and butter, these grilled carrots in foil are so delicious, everyone will be asking for seconds.

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine American

Servings servings

Calories 104 kcal

Ingredients

12 ounces carrots sliced into ½-inch-thick coins
1½ tablespoons olive oil
Salt and freshly ground black pepper
1 large sprig rosemary
2 cloves garlic peeled
1 tablespoon butter cut into small cubes

Instructions

Prepare the grill for medium-high heat (375°F). I like to have one burner on high and one on low to place the foil packet over.
In a bowl, toss the carrots with olive oil and season generously with salt and pepper.
Pile the carrots on a double layer of aluminum foil. Nestle the rosemary and garlic in the pile of carrots.
Scatter the butter cubes over the carrots.
Fold up and seal the foil packet.
Place (on the low heat burner or slightly cooler side of the grill) and cook for 10 minutes.
Remove from the heat and carefully open the foil packet and stir the carrots. Seal the foil packet again, return it to the grill, and cook until the carrots are tender, about 10 minutes more.
Discard the rosemary and garlic before serving.

Notes

- Double up--Use a double layer of foil when making your foil packet to help prevent drips and flareups if one layer of the foil rips while cooking.

- Avoid burns--Be careful when opening your foil packet as there will be hot steam trapped inside.

- Dietary--This grilled carrots recipe is suitable for gluten-free and vegetarian diets. To make it vegan, use a little extra oil instead of butter.

Nutrition

Serving: 1portionCalories: 104kcalCarbohydrates: 8gProtein: 1gFat: 8gCholesterol: 8mgFiber: 2gSugar: 4g

Keyword foil pack cooking, grilled carrots, grilled vegetables

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