Grilled Carrot Salad With Brown Butter Vinaigrette


modified from

Grilled carrots are one of my absolute favorite side dishes these days.  I love when they get slightly charred and caramelized. This recipe pairs those delicious, caramelized carrots with peppery arugula and a buttery dressing.  It’s really an amazing combination!


(4 votes, average: 5.00 out of 5)
Grilled Carrot Salad With Brown Butter Vinaigrette


  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp smoked sweet paprika
  • 1 Tbsp ground fennel
  • 1 Tbsp ground coriander
  • 2 garlic cloves, thinly sliced
  • 4 thyme sprigs
  • 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
  • Salt and freshly ground pepper
  • 4 Tbsp unsalted butter
  • 2 Tbsp sherry vinegar
  • 1 Tbsp water
  • 5 ounces baby arugula


  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill for direct cooking. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes.
  4. Scrape the butter and solids into a medium-sized bowl. Add the vinegar and water; whisk until blended. Season the vinaigrette with salt and pepper.
  5. Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates and serve.

Yield: 4

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