Photo by Mary Cressler/Vindulge.
You can find the original recipe first published on Vindulge. Used with permission.
Ingredients
- 1 pound carrots, if the carrots are thick, slice down the middle lengthwise
- 1 tablespoon extra virgin olive oil
Honey Glaze Ingredients
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/8 teaspoon salt (just a pinch)
- 1 tablespoon orange juice (optional)
- 1/4 teaspoon cinnamon (optional)
Instructions
Set the EGG direct cooking at 350°F/175°C
Method
Toss carrots in olive oil, then place directly on the grate. Rotate every few minutes to get a slight char on each side. If they begin to burn move them to indirect heat on a Cast Iron Plancha or Perforated Cooking Grid for about 12 minutes until tender.
Just before pulling the carrots off the EGG glaze them once. Let them cook one more minute then remove them from the heat and glaze them one more time. Serve immediately.