Rainbow Carrots With Cilantro Chile Drizzle

Rainbow Carrots With Cilantro Chile Drizzle

A recipe for rainbow carrots cooked on a grill and served with a cilantro chile drizzle.
Course Side Dish
Cuisine American Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Renee


For the Cilantro Chile Drizzle:

  • 1 cup coarsely chopped fresh cilantro leaves and tender stems
  • 1 canned chipotle chile in adobo sauce
  • 1 large garlic clove
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup fresh lime juice
  • 2 tablespoons honey
  • 2/3 cup canola oil
  • Fine kosher or sea salt to taste

For the Carrots:

  • 2 bunches baby carrots about 16, trimmed, with 2 inches of the green tops
  • 1 tablespoon olive oil
  • Fine kosher or sea salt to taste
  • 2 tablespoons chopped fresh cilantro garnish


For the Cilantro Chile Drizzle:

  1. Combine the cilantro, chile, garlic, rice wine vinegar, lime juice, honey, and oil in a food processor and process until emulsified. Season with salt to taste. Transfer to a jar with a lid. The drizzle will keep, covered, in the refrigerator for up to 1 week.

For the Carrots:

  1. Prepare a hot fire on the indirect side of your grill. Place the carrots in a 9 X 13-inch disposable aluminum pan, drizzle with olive oil, and salt to taste.
  2. Place the carrots on the indirect (or no-heat) side of the grill and close the lid. Grill carrots for 15 to 20 minutes or until the carrots are crisp-tender when pierced with a knife in the thickest part.
  3. To serve, drizzle the carrots with the Cilantro Chile Drizzle and sprinkle with chopped cilantro.

Recipe Notes

Recipe reprinted with permission from THE GARDENER & THE GRILL © 2012 by Karen Adler & Judith Fertig, Running Press, a member of the Perseus Books Group.