Barbecue Smoked Carrots

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!

BUY all featured flavors and tools for this recipe HERE!

Barbecue Smoked Carrots

Yield 4-6 servings


BBQ Carrots:

Parsley Pesto:

Spiced Yogurt:

  • 1 C Greek Yogurt
  • 2 TBSP pan drippings from the carrots



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.

Barbecue smoked carrots! Yum!

You might also enjoy: Charred Cranberry Mostarda

Barbecue smoked carrots with cool yogurt and herbaceous parsley pesto!

I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.
Yoder Smokers YS640 Pellet Grill

Leave a Reply