I’m just going to go ahead and say it, you can grill carrots and they taste amazing! I love tossing them in a little olive oil before grilling them on my Bull Grill. Then once they have a little char on them I baste the carrots with brown butter and I finish them off fresh herbs and flake salt. The nutty sweetness of grilled carrots is the perfect addition to an everyday meal or special event.
Depending on the carrots I sometimes don’t peel them. The peels are technically edible, and as long as you scrub the carrots really well, you can enjoy them as is. However, the peels can slightly unattractive and can have a bitter taste. Removing the peels will give you a nicer presentation.
Grilled Brown Butter Carrots
Ingredients
- 12 Whole Heirloom Carrots peeled, cleaned, dried, and tops removed
- 2 Tablespoons Avocado Oil
- 1/2 Teaspoon Fresh Rosemary finely chopped
- 1/2 Teaspoon Fresh Thyme finely chopped
- 1/2 Teaspoon Fresh Parsley finely chopped
- 1 Teaspoon Flake Salt
- 1/2 Stick of Unsalted Butter
Instructions
- Lightly coat carrots in avocado oil.
2. Place carrots on a Bull Grill preheated to medium. Cook for about 10 to 12 minutes with the lid closed, turning once during grilling. The carrots should develop slight char marks before turning.
3. Add butter to heavy-duty sauce pot. Melt butter over medium heat on Bull side burner. Cook until dark amber, stirring often, for about 5-6 minutes, and be careful not to let it burn.
4. When the butter turns dark amber and has a nutty aroma, pull the pan off the heat. Begin basting the carrots with the brown butter using a pastry brush once you have turned them.
5. Grill carrots to your desired tenderness. I normally check them by piercing with a fork until I feel a soft crunch in the middle.
6. Brush once more with brown butter and season with herbs and salt. Serve immediately.
