castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Grilled carrots

Grilled carrots

4 servings

Complex flavors 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 flavors of the chervil. A pleaser for eyes and palates.

Read more


  • 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.