Ingredients:

  • 1 pound (450g) carrots, peeled and halved lengthwise
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) olive oil
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Wash, peel (if desired), and halve the carrots lengthwise, depending on their size.
  2. In a bowl, toss the carrots with olive oil, salt, and pepper until evenly coated.
  3. Preheat the grill to medium heat (around 350-400°F / 175-200°C). Make sure the grates are clean and lightly oiled.
  4. Place the carrots directly on the grill grates, cut-side down. Grill for 5-7 minutes per side, or until tender-crisp and lightly charred.
  5. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, and red pepper flakes (if using) in a small bowl. Warm gently if desired.
  6. During the last few minutes of grilling, brush the carrots with the maple-dijon glaze, turning frequently to ensure even coating.
  7. Remove the grilled carrots from the grill and transfer to a serving platter. Garnish with fresh parsley, if desired. Serve immediately.