Grilled Carrots Recipe

Preheat a grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, prepare a medium-hot zone. Lightly scrub carrots and trim tops, leaving 1/2 inch of stem if desired; leave some thin tail for presentation. If carrots are thick (over 3/4 inch), halve them lengthwise; if slender, leave whole.

Toss carrots in a bowl with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated.

Arrange carrots perpendicular to the grill grates (or on a grill pan) so they get good contact. Grill for 3–5 minutes per side, turning every 3–5 minutes until char marks appear and carrots are tender when pierced with a paring knife but still have some bite — total grilling time about 10–15 minutes depending on thickness.

As carrots finish, transfer them to a serving platter and let rest 2 minutes. If desired, brush lightly with an extra teaspoon of olive oil for sheen.

While carrots grill, make the untado: place 6 oz soft goat cheese in a small bowl. Add 2 tbs honey, 1 tsp lemon zest and 1/4 tsp fine sea salt.

Use a fork or small whisk to beat until smooth and spreadable. If the mixture is too stiff, add 1 tsp whole milk or cream and mix to loosen to a soft, spreadable consistency that will coat the carrots easily.

Transfer the mixture to a small shallow bowl or smear a thin layer across the serving platter where carrots will be arranged (this is the untado — a spread you dip or press carrots into).

Warm 2 tbs chili crisp slightly in the microwave (10–15 seconds) or let it come to room temperature so the oil is pourable. This helps distribute the chili and oil over the carrots.

To assemble: either place grilled carrots on top of the goat cheese untado so they rest on the spread, or serve the untado alongside for dipping. Drizzle the warmed chili crisp evenly over the carrots (about 2 tbs total).

Scatter 1 tsp toasted sesame seeds and 1 tbs thinly sliced chives or parsley over the dish. Serve with lemon wedges for optional brightening (squeeze lightly over carrots just before eating).

Taste and adjust: add an extra pinch of flaky sea salt if needed, or an additional drizzle of honey for sweetness contrast.