If you’re looking for a standout spring recipe that’s bright, colorful, and unapologetically dairy-free, this one is about to root itself in your regular rotation. Our friend from The Rogue Brussel Sprout created this healthy carrot recipe skipping the dairy, but not the flavor. And the best part? It uses the whole carrot! From the bright orange root to the funky green stems.

So, let’s see how these grilled carrots topped with dollops of our Smoked Pimento spread and a basil pepita pesto brings serious garden energy.

Spring has Sprung Recipe

Spring is always an awakening of flavor. Spring carrots are naturally sweeter. Basil is waking up. Grilling season begins.

This vegan carrot recipe celebrates all of it. It’s colorful enough for Easter (what rabbit doesn’t love a carrot), hearty enough for a backyard cookout, and simple enough for a weeknight dinner.

Our mission to spread good, to nourish our community and care for our planet, is easily highlighted by dishes like this. You could say we carrot all about flavor, but we also want to create experiences with easy, delicious plant-based recipes that gather people around the table, one happy bite at a time. 

Why We Love This No Waste Recipe

We’re especially excited to share this recipe because it highlights carrot in it’s whole beautiful form. So, let’s talk carrot. 

Carrot is a root vegetable often claimed to be the perfect health food. Carrots are a particularly good source of beta-carotene (which our bodies convert to vitamin A), fiber, vitamin K1, potassium, and antioxidants. They’re associated with heart and eye health abd improved digestion. Plus, they’re low in calories and rank low on the glycemic index.

Did you know you could eat carrot tops too? If not, we’re happy to be the bearer of this good news! Carrot tops are not only edible, but also highly nutritious. They have a slightly bitter, earthy taste similar to parsley or arugula and are rich in vitamins A, C, K, as well as potassium and chlorophyll.

While we utilize the classic orange carrot for this recipe, feel free to get colorful! Carrots

are found in many colors including orange, yellow, white, red, and purple. Taste the rainbow and use them all!

Why This Recipe Works

First things first, simple ingredients do not mean less flavor. Our Smoked Pimento delivers that classic creamy, smoky bite, without dairy and, as always, without compromise.

Paired with charred carrots and a vibrant basil pepita pesto, this dish hits every note:

• Sweet and smoky
• Bright and herbaceous
• Creamy and crunchy

It’s vegan. It’s dairy-free. It’s gluten-free. And it’s proof that carrots were born for the grill.

The Magic Ingredients

Whole, nutrient-dense ingredients are the star of this recipe. 

• Smoked Pimento: Our best selling cheese, but maybe not your first thought when it comes to a carrot recipe? Just another way this vegan cheese is full of surprises.
• Carrots: Often a crunchy crudite snack, cooking carrots breaks down their tough
  
  cellular walls, increasing the bioavailability of beta-carotene (up to 40% vs 3-4% raw!) and makes them easier to digest.
• Basil: Basil is known as the ‘King of Herbs’, with the name originating with the Greek word for king, basileus. This popular aromatic comes in many varieties, but for this recipe we recommend the Italian classic. 
• Pepitas: These are dark green pumpkin seeds known as a nutrient-dense superfood. Packed with magnesium, zinc, iron, heart-healthy fats, and lots of protein!
• Lemon: For this recipe, you’ll use both the juice and zest from a whole lemon, not only adding a depth of tangy flavor, but boosting the vitamin C and antioxidant content of this recipe even further!
• Olive Oil: Did you know olive oil is technically a “fruit juice”? Pressed from olives, this ingredient is a staple of the Mediterranean diet which is proven to lower bad cholesterol and reduce inflammation.
• Salt: Love sea salt? Flaky salt? Pink salt? Any salt will do, but this pantry staple is a must to highlight and elevate the above flavors. 

Tips for The Best Grilled Carrot Recipe

• Don’t overcook. You want tender with structure, not carrot collapse.
• Use fresh basil. This is a pesto recipe where brightness matters.
• Generous dollops. The dairy-free pimento is not a garnish, it’s a statement.

Make It Oil-Free

To keep this a fully oil-free recipe, swap the olive oil in the pesto for a small ripe avocado. Add a splash of water if needed for blending. Skip the final drizzle of olive oil at the end. We support your decision either way!

Ingredients

For the Basil Pepita Pesto

• 1 cup loosely packed fresh basil
• 1 cup roasted pepitas
• Juice of 1 lemon
• 2 tablespoons robust extra virgin olive oil
• ½ teaspoon flaky sea salt

For the Grilled Carrots

• 5–6 large whole carrots
• Cooking oil, for the grill
• ½ teaspoon flaky sea salt
• ¼ cup Smoked Pimento
• Zest of 1 lemon
• 1 teaspoon extra virgin olive oil
• 2 tablespoons roasted pepitas

Instructions: 

1. Prep the Lemon

• Zest the lemon first and set aside the zest. Then juice it for the pesto.

2. Make the Basil Pepita Pesto

• In a mini food processor or blender, combine basil, roasted pepitas, lemon juice, olive oil, and sea salt. Blend until thick and smooth.

3. Slice the Carrots

• Cut each carrot in half lengthwise. Leave a bit of the top if you like the rustic look.

4. Heat the Grill

• Oil the grill grates well. Heat to medium-high.

5. Grill the Carrots

• Place carrots cut side down. Grill 5–10 minutes until lightly charred and just tender. Cover to help them steam.
• Flip and grill another 5 minutes until tender throughout.

6. Assemble

• Transfer carrots to a serving platter. Sprinkle generously with flaky sea salt.
• Add spoonfuls of basil pepita pesto and Darë Smoked Pimento to each carrot.
• Finish with lemon zest, roasted pepitas, and a light drizzle of olive oil.

Serve warm.

Storage & Extra Servings

• Store leftover pesto in an airtight container up to 3 days.
• Leftover grilled carrots can be reheated or chopped into salads and grain bowls.
• Try extra pesto on pasta, sandwiches, or roasted vegetables.