The City Magazine Since 1975

Grilled Beets & Carrots with Fresh Herbs

Kelly Roberts of Berlin, Maryland “One day, I was eager to try something new, so I tossed veggies and herbs from my garden together and put them on the grill. They were delicious!” ­
Rate This Recipe: 
  • 4 large beets, peeled and sliced
  • 4 large carrots, peeled and sliced
  • 1 tsp. sea salt
  • 1 tsp. ground pepper
  • 1 tsp. olive oil
  • Fresh rosemary, thyme, and sage, to taste

In a medium bowl, toss beet and carrot slices with the sea salt, pepper, and olive oil. Mix in rosemary, thyme, and sage. Wrap in foil and grill for 10 to 15 minutes or until tender. More Grilled Veggies Other delicious ways to fire up your harvest: cut eggplant in long strips and lay them directly on the grates; season onions and wrap them in foil; and top squash with a pat of butter, then cover in foil.