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Grilled carrots with Blue Cheese

Grilled carrots with Blue Cheese

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 Vegetable


  • 500 g carrots - small and in different colors
  • 2 tbsp oil
  • salt
  • pepper
  • 125 g Castello® Danablu
  • 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 halve them. Brush with oil and season with salt and pepper.

2. 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. Place them on a dish, let them cool a bit before adding crumbled Danablu on top.

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

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