Olive Magazine
BBQ Carrot Side Dish Recipe

Barbecued carrot, ricotta and toasted pecans

Published: June 5, 2020 at 12:27 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4-6

If you've never grilled a carrot before, do it now with this epic BBQ side dish

  • Vegetarian

This BBQ carrot recipe comes from BBQ expert Genevieve Taylor. She says... "I adore this salad and would eat the whole thing myself given half a chance – the combination of sweet charred carrots, creamy ricotta and crunchy nuts is quite simply addictive. If you’ve never grilled a carrot before, do it now. They are an absolute revelation and show just how good fire-cooked vegetables can be."

Listen to Genevieve giving BBQ expert tips on our podcast here.


  • 500g bunch carrots, preferably with the tops on
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds, lightly crushed in a pestle and mortar
  • 1 tsp soft dark brown sugar
  • 1 tsp dried chilli flakes, ideally chipotle chilli flakes
  • 1 clove garlic, crushed
  • 250g ricotta
  • ½ bunch spring onions, thinly sliced
  • 50g pecans, toasted and chopped
  • a small bunch coriander, chopped
  • to drizzle extra virgin olive oil


  • STEP 1

    Trim the tops off the carrots and scrub under running water. Slice in half lengthways, or into quarters if they are a little larger – you want them to be approximately finger-thickness.

  • STEP 2

    Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for 3 minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.

  • STEP 3

    Once you are ready to cook, fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob.

  • STEP 4

    Lay the carrots on the grill bars or griddle and cook for 15–20 minutes, turning regularly, until they are nicely caramelised. If you are barbecuing, you can add a few smoking wood chunks or chips to up the smokiness. Use a brush to baste the carrots with any excess marinade from the bowl as you turn them.

  • STEP 5

    Once soft and caramelised, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content