What vegetables can I grill?

There are a wide variety of vegetables that taste great when grilled. Some popular ones include corn, zucchini, bell peppers, onions, asparagus, and eggplant.

How do I know when my grilled vegetables are done?

The vegetables should be tender and have nice grill marks on them. The specific cooking time can vary depending on the type and size of the vegetable, so it's a good idea to keep a close eye on them.

Can I make my own honey mustard?

Yes, you can! Simply combine equal parts honey and mustard. You can adjust the ratios to taste. For a creamier version, you can also add some mayonnaise.

Can I use baby carrots for grilling?

Yes, baby carrots can be used for grilling. However, keep in mind that they might cook faster than regular carrots due to their smaller size.

What are the health benefits of carrots?

Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Carrots are a weight-loss-friendly food.

Grilled Carrots with Honey Mustard Glaze

Description

Step up your grilling game with these Honey Mustard Glazed Grilled Carrots! They’re easy to make, loaded with flavor, and perfect for summertime cookouts. Get the recipe now!

Ingredients

Units Scale

8 carrots (2 carrots per serving), peeled
1/4 cup dijon mustard
1/4 cup honey
1/2 lemon, juiced
1/2 teaspoon salt

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Instructions

Mix mustard, honey, juice, and salt
Add to dish that carrots can fit in
Add carrots to same dish and spoon or brush glaze over carrots
With grill on medium-high heat, cook over indirect heat with fatter part of carrots closer to the direct heat.
Every so often, brush more of the glaze onto the carrots
Turn at about 20 minutes
Cook 30-40 minutes or until carrots are tender to the fork. They should still be firm, but you can sink the fork into them.

Notes

Smaller carrots that are equal in sized and as uniform as possible are best for this recipe
Charcoal is great for this, as the flavors impart on the vegetable because of the amount of time it is on the grill.
Place the larger end of the carrots closer to the direct heat.