Let the natural sweetness in carrots shine through with these Cinnamon Chipotle Grilled Carrots. Only 5 ingredients make an easy side dish that is paleo, Whole30, vegan, and gluten and dairy free, perfect for for spring and summer. If you don’t have a grill, you can also roast them in the oven!
Carrots are one of my favorite foods. Funny story is, I used to hate them growing up. My sister would eat them like candy, but I never really cared for them. I have no idea why either. Well times changed over the past handful of years and they are now my go-to snack. They are super easy to cut up and throw in a bag to take on the go, or just grab out of the fridge and munch on a few, which is my way of choice. I usually don’t even wash them ?
We usually get a 5 pound bag of large organic carrots and go through them in probably 2 weeks. Michael will probably eat like 2 on a good week. So pretty much, I love carrots.
I’m glad I like them so much now because they are so good for you! Let’s geek out a little on nutrition…
Carrots are high in carotenoids, an antioxidant compound found in plants that is associated with a wide range of health benefits. These benefits range from a decrease in multiple kinds of cancer to a decrease in cardiovascular disease. And yes, they really are good for your eyes, thank you again carotenoids.
Cooking carrots slightly changes the nutritional content and make some of the nutrients more bioavailable. But both raw and cooked carrots pack a nutrient punch, so no need to favor one way over the other. To get the most out of the carotenoids found in carrots, you should try to eat them with a little fat (like the coconut oil used in this recipe). It assists in the benefits becoming better absorbed in your body.
These cinnamon chipotle grilled carrots pack a serious punch of flavor and are super easy to make. The prep time is about 5 minutes and then you just throw them on the grill and let the grill do its thing. Even better if you have someone that is the grill master and then they can watch them. They take about 25-30 minutes on indirect heat to grill, depending on how thick they are. If they are on direct heat, the time will be shorter, but either way, make sure you are turning them every 8-10 minutes.
The cinnamon and chipotle pair really well with the carrots, bringing out their natural sweetness. The chipotle also adds a slight smokiness while packing some heat.
The best part about these grilled carrots is they can be roasted too! If you don’t have a grill or it maybe you want to make them when it’s winter time, don’t worry! I would roast on 375 for about 30-35 minutes until fork tender.
We make these as an easy side dish for dinner (the go great with grilled meat), but they also make a great option for meal prep! The leftovers hold up well through out the week and you can repurpose them in salads, bowls, or what not.
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Cinnamon Chipotle Grilled Carrots
Only 5 ingredients make an easy side dish that is paleo, Whole30, vegan, and gluten and dairy free, perfect for for spring and summer. If you don't have a grill, you can also roast them in the oven!
- 10-11 medium sized carrots, peeled (about 640 grams)
- 1 1/2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1 teaspoon chipotle paste
- 1/2 teaspoon chili powder
- salt, to taste
Light grill and let it come up to temperature. Mix together coconut oil, cinnamon, chipotle paste, chili powder, and salt. Rub mixture evenly all over carrots (I just used my hands).
Place on grill over indirect heat and grill for 25-30 minutes, flipping and rotating occasionally. Carrots should be slightly soft when you pinch them, but still have a slight firmness towards the inside when done. Enjoy!
This recipe was previously posted and was updated this year with new photography!
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