Lightly coat carrots in avocado oil.
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. Add butter to a heavy-duty saucepot. 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. 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.
Grill carrots to your desired tenderness. I normally check them by piercing with a fork until I feel a soft crunch in the middle.
Brush once more with brown butter and season with herbs & flake salt. Serve immediately.
