These aren’t your Nanna’s honeyed carrots. We have given them a complete makeover. It starts with grilling the carrots first for that barbecued flavour. Next they are thown into a pan to finish roasting away with a honey, fresh thyme and butter caramel. We have even added hazelnuts for extra nutty, roasty flavours and crunch.
Instructions
- Prepare the barbecue for direct and indirect cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- View Grill Skill for setting up your Premium Gas Barbecue for Indirect Cooking
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Weber Q for Direct Cooking
- View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
- Prepare the charcoal barbecue for direct and indirect cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
- Prepare your barbecue for direct cooking over medium heat (210°C-240°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
- Prepare your barbecue for direct cooking over medium heat. If you are using a Weber SmokeFire™, Searwood or Smoque, set the temperature to 250°C and preheat.
- Lightly coat the carrots with olive oil and season with salt and pepper.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat (over the fire), with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse turn the control knob(s) to medium (210°C-240°C). Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear
- Once your Weber barbecue has preheated to the set temperature (SmokeFire: 250°C) brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear
- Add the butter, honey and thyme to the small drip pan with the hazelnuts. Once the carrots are grilled on two sides, add to the drip pan and toss to coat.
- Return the carrots to the barbecue (in the drip pan), over indirect medium heat (190°C-230°C) to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
- Return the carrots to the barbecue (in the drip pan), over indirect medium heat (inbetween the two fires) (190°C-230°C) to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
- If you are using a Weber Pulse™, using heatproof gloves, place a roasting trivet in the centre of the cooking grill. Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C. Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
- Using heatproof gloves, add a convection tray and a roasting trivet to the barbecue to create indirect medium heat (roast setting- 190°C-230°C). Return the carrots to the barbecue (in the drip pan), over indirect medium heat to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
- To serve, place the carrots neatly onto a serving plate, pour over the hazelnut and honey mixture. Top with fresh thyme leaves and season with salt flakes (to taste).
Try Weber Connect
For Smart Barbecuing
