GRILLED CARROT PLANKS WITH THYME
These Grilled Carrot Planks with Thyme transform simple root vegetables into a gourmet side dish bursting with smoky and herbaceous flavour. These thick and lengthwise slices of carrot are lightly brushed with olive oil and dusted with fragrant thyme leaves, sea salt and cracked black pepper. The high heat on the grill or under a broiler caramelises the natural sugars, producing tender interiors and charred edges that enhance the carrot’s sweet earthiness. These grilled carrot planks with thyme are ready in fifteen minutes and contain vibrant colour and good texture, which is perfect alongside grilled proteins, tossed into a summer salad or served as a sophisticated vegetarian plate. This thyme is naturally vegan and gluten-free. These planks demonstrate how minimal ingredients and straightforward techniques can yield an elegant result that appeals to family and guests alike.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer, Quick Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Low/ No Sugar, Healthy, Kid Friendly, Quick & Easy
DISH TYPE
Fritter
INGREDIENTS
- 1 medium carrot
- 1 teaspoon olive oil
- ½ teaspoon fresh thyme leaves
- Pinch of sea salt
- Pinch of freshly cracked black pepper
FULL NUTRITIONAL INFORMATION
- Calories:7 kilocalories
- Fat:7 grams
- Saturated Fat:6 grams
- Carbohydrates:0 grams
- Sugar:4 grams
- Sodium:0 milligrams
- Fibre:1 grams
- Protein:7 grams
- Calcium:9 milligrams
- Iron:3 milligrams
- Potassium:3 milligrams
PREPARATION
- Preheat The Grill: Heat a barbecue grill or griddle pan to high flame (around 200 °C). Ensure grates are clean and lightly oiled to prevent sticking.
- Slice Carrot: Peel one medium carrot and cut lengthwise into four even planks, each about 5 mm thick, so they cook uniformly.
- Season Planks: Arrange planks on a plate. Drizzle with 1 teaspoon olive oil and turn to coat both sides. Sprinkle ½ teaspoon thyme, a pinch of sea salt and a pinch of black pepper evenly over the planks.
- Grill: Place planks directly on the hot grill. Cook for 2 to 3 minutes without moving to develop char marks. Flip carefully and grill for another 2 to 3 minutes, until tender and lightly charred at the edges.
- Rest And Serve: Transfer to a serving plate and let rest for one minute to allow juices to settle and flavours to meld. Serve immediately.
PREP TIME
5 minutes
COOKING TIME
6 minutes
TIPS
- Uniform Thickness: Slice planks evenly to ensure they cook at the same rate and avoid under or overcooked pieces.
- Dry Surfaces: Pat carrot planks dry after peeling to help oil and seasoning adhere and to promote better charring.
- High Heat: Grill on a hot surface to sear quickly and preserve the carrot’s bite and sweetness.
- Oil Lightly: Use just enough oil to coat because too much can cause flare-ups and greasy results.
- Thyme Freshness: If using fresh thyme, strip leaves gently, and if dried, rub between fingers to release aroma.
- Minimal Turning: Flip only once to achieve clear char lines and avoid shredding the planks.
- Garnish Options: Add a squeeze of lemon juice or a sprinkle of chopped parsley for brightness before serving.
VARIATIONS
- Spiced Twist: Add ¼ teaspoon smoked paprika or a pinch of chilli flakes to the seasoning for warmth.
- Herb Swap: Use rosemary or oregano instead of thyme for a different herbal note.
- Honey Glaze: Drizzle ½ teaspoon honey or maple syrup over planks during the last minute of grilling for a sweet‑savory contrast.
- Nut Crunch: Sprinkle toasted pine nuts or slivered almonds over the finished planks for texture.
- Cheesy Finish: For vegetarians, grate a little Parmesan or Pecorino over the hot planks to melt slightly.
PREPPING AND STORAGE
- Fridge: Store cooled carrot planks in an airtight container for up to two days. Reheat on a hot grill or under a broiler for 1 to 2 minutes to restore char and warmth.
- Freezer: Freezing is not recommended because cooked carrots lose firmness and texture when frozen. Best enjoyed freshly prepared.