Honey & Adobo Glazed Carrots and Pearl Onions

Inspired by the produce I picked up from the local farmstead, I decided to toss my recent purchases in a mixture of honey, adobo, and fresh dill, and then throw them on the grill. Simply delightful.


  • Veggies (I went with the carrots and the pearl onions, but I bet these would also be a great way to prepare zucchini and squash)
  • 1 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Adobo Sauce (easily found in the hispanic/latino section of most grocery stores. I scavenged my adobo sauce from the can of chipotle peppers I used in my turkey chipotle burgers.)
  • 1 tbsp Honey
  • 2 tbsp fresh Dill
  • Salt


  1. Preheat the grill.
  2. Whisk together the oil, vinegar, adobo, honey, dill, and salt.
  3. Toss the veggies in the mixture until evenly coated.
  4. Grill the veggies while brushing them with additional sauce as you turn them.
    1. Think about the different cook times of the veggies as you grill them. Whole carrots will take a lot longer to cook then baby onions, so put the carrots on the grill before the onions.
    2. I left the stalks on my onions to keep them from falling through the grates on my grill.

2 Comments Add yours

  1. Geri Lawhon says:

    I love the look of these carrots. Thanks for the recipe.

    Liked by 1 person

    1. Thanks! I’m really missing those beautiful, fresh summer veggies – can’t wait for Spring. Please, enjoy the recipe!

      Liked by 1 person

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