castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Grilled carrots

Grilled carrots

Complex flavours in simple carrots - our recipe for Grilled carrots with blue cheese is an impressive side dish or a great dish on its own. The sweet, charred carrots will go together beautifully with the intense blue cheese, zesty vinaigrette and delicate anise flavours of the chervil. A pleaser for eyes and palates.

4 servings
Smoky Sweet


  • 1.1 pounds carrots small and in different colors
  • 2 tbsp oil
  • salt
  • pepper
  • 4⅖ ounces Castello® Traditional Danish Blue
  • fresh chervil
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 - 1½ tbsp apple vinegar
  • 5 tbsp olive oil
  • salt
  • pepper


1. Clean the carrots thoroughly and cut them in half.

2. Brush with oil and season with salt and pepper.

3. Grill the carrots on a hot grill until they have taken a bit of color. The goal is more the taste of barbecue than that they are completely cooked, so they should still have some bite.

4. Place them on a dish, let them cool a bit before topping with crumbled Danablu on top.

5. Combine the vinaigrette ingredients. Make sure that it has a hint of sourness as a contrast to the sweet carrots and the salty cheese.

6. Add the vinaigrette and fresh chervil just before serving.