Grilled Carrots with Creamy Sriracha Sauce Recipe

Carrots: Peeled and halved lengthwise, these form the base of the dish.

Olive oil: Used to coat the carrots, helping them to grill evenly and develop a nice char.

Salt: Enhances the natural sweetness of the carrots.

Freshly ground black pepper: Adds a bit of heat and depth of flavor.

Mayonnaise: Forms the creamy base of the sriracha sauce.

Sriracha sauce: Provides a spicy kick to the sauce.

Freshly squeezed lime juice: Adds a fresh, tangy element to the sauce.

Garlic powder: Infuses the sauce with a subtle garlic flavor.

To achieve perfectly grilled carrots, ensure they are cut uniformly to promote even cooking. When tossing the carrots with olive oil, salt, and black pepper, make sure each piece is well-coated to enhance flavor and prevent sticking to the grill. For the creamy sriracha sauce, use freshly squeezed lime juice to add a bright, tangy contrast to the spicy sriracha.

• peeled and halved lengthwise carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when grilled, making them a great alternative to carrots.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, but it will still season the dish effectively.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a tangy flavor, making it a healthier alternative to mayonnaise.

• sriracha sauce - Substitute with hot sauce: Hot sauce can provide a similar level of heat and flavor, though the exact taste may vary depending on the brand.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a suitable replacement for lime juice.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can provide a more intense garlic flavor, though you may need to adjust the quantity to taste.

• Allow the grilled carrots to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled carrots in an airtight container. If you have a lot of carrots, consider layering them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled carrots will stay fresh for up to 4 days.
• For the creamy sriracha sauce, transfer it to a separate airtight container. This sauce can also be refrigerated for up to a week.
• If you plan to freeze the grilled carrots, spread them out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This flash-freezing method prevents them from sticking together.
• Once the carrots are frozen, transfer them to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• To reheat, thaw the carrots in the refrigerator overnight. Then, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• The creamy sriracha sauce is best enjoyed fresh, but if you must freeze it, place it in a freezer-safe container. Thaw in the refrigerator and stir well before serving.

• Preheat your oven to 350°F (175°C). Place the grilled carrots on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the grilled carrots in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent). Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Add the grilled carrots and sauté for about 5-7 minutes, stirring occasionally, until they are heated through.

• To reheat the creamy sriracha sauce, place it in a small saucepan over low heat. Stir frequently to prevent it from separating or burning. Heat until just warmed through, about 3-5 minutes. Alternatively, you can microwave the sauce in a microwave-safe bowl for about 30 seconds to 1 minute, stirring halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the grilled carrots in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the carrots until they are tender and slightly charred.

• Mixing bowl: Used to toss the carrots with olive oil, salt, and black pepper, and to mix the creamy sriracha sauce.

• Tongs: Used to turn the carrots occasionally while they are grilling.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, sriracha sauce, lime juice, and garlic powder.

• Knife: Used to peel and halve the carrots lengthwise.

• Cutting board: Used as a surface to peel and cut the carrots.

• Spoon: Used to mix the mayonnaise, sriracha sauce, lime juice, and garlic powder.

• Serving plate: Used to serve the grilled carrots with the creamy sriracha sauce on the side.

Preheat the grill: Start preheating your grill while you prepare the carrots to save time.

Use baby carrots: Opt for baby carrots to skip the peeling and halving step.

Mix sauce ahead: Prepare the creamy sriracha sauce in advance and store it in the fridge.

Batch grilling: Grill a large batch of carrots at once to have leftovers for another meal.

Microwave pre-cook: Microwave the carrots for a few minutes before grilling to reduce cooking time.