I love the presentation of long, thin whole carrots with a little bit of the tops and the tail still intact. These are especially easy to make and the honey and bourbon enhance the sweetness and add a little extra somethin’-somethin’.
Use organic carrots and leave the peels on; just scrub them well. Otherwise go ahead and peel them. This is a pretty forgiving recipe… if you have a crowd coming, grab a couple pounds and just add more of everything! Oh, you can make these in the oven too – everything is the same.
- 2 bunches organic carrots with tops
- Extra virgin olive oil
- Sea salt
- ground white pepper
- 1 pinch dried thyme
- 4 tablespoons butter
- ¼ cup bourbon (other whiskeys can be used)
- ¼ cup honey
- Set up grill for indirect cooking with medium-high heat; about 375°F.
- Trim tops of carrots to about 1-inch. Scrub carrots well and place in a foil or other roasting pan in a single layer. If you are not using organic carrots, peel them first. Drizzle with olive oil and season with salt, pepper, and thyme. Slice butter into several pieces and place over carrots. Pour in the bourbon and drizzle with honey. Place on the side of the grill with no fire and close grill and roast for 20 minutes. Turn the carrots and cook for another 1o to 15 minutes. Carrots should be for tender, but not mushy.
Trim tops of carrots to about 1-inch. Scrub carrots well and place in a foil or other roasting pan in a single layer. If you are not using organic carrots, peel them first.
Cheers and Happy Grilling!