Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!
WHAT YOU'LL LOVE
- Sweet-spicy glaze: Ghee, barbecue sauce, maple syrup, and garam masala coat the carrots before roasting and caramelize into the edges.
- Indirect-heat roasting: The diffuser plate gives gentle, even heat, so the carrots turn tender without scorching the glaze.
- Pan-drippings yogurt: Stirring the flavored drippings into cool Greek yogurt carries the glaze's flavor into the sauce.
- Parsley pesto: Blending parsley (or carrot tops), garlic, and olive oil makes a bright, herby counterpoint to the sweet carrots.
Barbecue Smoked Carrots
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4-6
Prep Time
30 minutes
Cook Time
1 hour
Calories
389
Unlock new flavors for the holidays with Chef Britt's Barbecue Smoked Carrots! Marinated in a sweet-spicy glaze, these carrots get roasted on the grill for a succulent, smoky flavor. Serve with the creamy yogurt sauce and fresh parsley pesto - an unforgettable side that will please any palate!
Ingredients
- 1 lb Medium Carrots
- 6 Tbsp ghee (or melted butter, if preferred)
-
1/3 C House of Q Sugar and Spice BBQ Sauce
-
1/4 C Maple Syrup
- 1 tsp Garam Masala
- 2 bunches parsley (carrot tops would work, too)
-
1/2 C Extra Virgin Olive Oil, plus more if needed
- 1 Clove Garlic
-
Noble Works Hickory Smoked Salt, to finish
- 1 C Greek Yogurt
- 2 Tbsp pan drippings from the carrots
BBQ Carrots:
Parsley Pesto:
Spiced Yogurt:
Directions
Preheat your YS640s, to 400°F, set up for indirect cooking using the diffuser plate. Scrub the carrots using a brush, then rinse. Trim the carrot tops and cut the carrots into rough thirds. In a small bowl, combine House of Q Sugar and Spice BBQ Sauce, ghee, maple syrup, and garam masala. Place the carrots on a sheet pan lined with foil and coat carrots with sauce.
- Bake the carrots using indirect heat until carrots are tender, about 40-50 minutes, turning the carrots halfway through the cook.
Using an immersion blender combine parsley, smoked salt, extra virgin olive oil, and garlic. Add more oil if needed to create a desired texture.
- Pour a little of the pan drippings into the yogurt and stir immediately. If the fats from the drippings set up chunky, you can hit it with the immersion blender to thoroughly incorporate.
- Serve altogether.
Recipe Note
Recipe FAQ
Why scrub the carrots instead of peeling them?
Scrubbing and rinsing leaves the skin on, which saves time and gives the glaze a textured surface to cling to as the carrots roast.
Why roast the carrots with indirect heat?
Setting the grill up with the diffuser plate surrounds the carrots with steady heat and a little smoke. The glaze caramelizes and the carrots cook through without the sugars burning over direct flame.
Why turn the carrots halfway through the cook?
Flipping them once lets both sides caramelize evenly and keeps the glaze from pooling and darkening on just one side.
How do I know the carrots are done?
They should be tender when pierced with a fork, which takes about 40-50 minutes at 400°F.
Why stir pan drippings into the yogurt?
The drippings carry the butter, barbecue sauce, maple, and spice from the glaze, so the cool yogurt picks up the carrots' flavor. Stirring right away helps prevent the fat from setting chunky, and an immersion blender can smooth it if it does.
Can I make the parsley pesto with carrot tops?
Yes. The recipe notes that carrot tops can stand in for the parsley, and you can add more olive oil to reach the texture you like.
How should I store the parsley pesto?
It contains raw garlic blended into oil, so keep it refrigerated and use it within a few days. Don't leave it at room temperature for long periods.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 400°F roasts the carrots the same way, and the pesto and yogurt come together at the counter. You'd lose the light smoke from the grill.
Recipe Highlights
Sweet-spicy glaze: Caramelizes into the roasted edges.
Indirect-heat roast: Cooks carrots through without scorching.
Pan-drippings yogurt: Carries the glaze flavor into a cool sauce.
Herby parsley pesto: Adds a bright, fresh finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.5 oz
- per serving
- Calories
- 389
- Carbs
- 28 grams
- Protein
- 4 grams
- Fat
- 30 grams
- Sodium
- 568 milligrams
