Meat and veg contain a small amount of natural sugar and if they brown (carmalise) a bit when you are cooking them it just makes them taste better it doesn't increase their sugar content at all. It's not a problem and you don't need to count any extra carbs than they would normally contain in their raw state.
However, if you are adding sugar or a sweet marinade to carmalise them them that's a different matter, you would need to account for the extra sugar in your diet.