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Grilled Asparagus and Carrots With Grapefruit Dill Sauce

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“Adapted from Note: the vegetables were prepared in a grill pan on the stove top. The carrots purchased for this dish were a small organic bunch which I left whole. For larger carrots, slice about thumb thick. Reminder: leave indigo carrots *unpeeled* if using.”

Ingredients Nutrition

  • 453.59 g orange carrots or 453.59 g indigo carrot, with tops trimmed and washed
  • 453.59 g fresh asparagus spear, trimmed and washed
  • 14.79 ml grapeseed oil (original recipe specified vegetable oil)
  • Sauce
  • 44.37 ml red grapefruit juice, freshly squeezed
  • juice of one clementines or 29.58 ml freshly squeezed orange juice
  • 29.58 ml grapeseed oil
  • 2.46 ml salt
  • 0.61 ml freshly cracked pepper
  • 29.58 ml chopped fresh dill
  • Garnish (optional)
  • grapefruit, sliced (thinly sliced)


  1. Preheat grill for direct medium-high heat.
  2. Brush carrots and asparagus with 1 tablespoon oil. Place carrots on grill or grill pan. Grill, turning once, 10 minutes. Place asparagus on grill. Grill, turning asparagus once, 5 to 8 minutes or until vegetables are tender. Place vegetables on serving platter.
  3. Meanwhile, whisk together the ruby red grapefruit juice, 2 tablespoons oil, the salt and pepper in small bowl. Whisk until well mixed. Stir in half the fresh dill.
  4. Pour sauce over vegetables and serve. Garnish with the remaining fresh dill and a few grapefruit slices.

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