Bbqd Carrots Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush carrots with olive oil and sprinkle with salt and pepper.
• Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
• Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Steps:

• FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
• FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
• Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
• TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.

Steps:

• In a large bowl, combine the soy sauce, oil, ginger, vinegar and garlic. Add carrots; toss to coat. , With tongs, place carrots on grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning and basting frequently with soy sauce mixture.

Steps:

• Place all ingredients on a large piece of foil.
• Roll& pinch sides together.
• Cook on BBQ 15-20 minutes, turning regularly.

Steps:

• Peel and slice carrots into bite-size pieces. Cut onion into rings.
• Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
• Dot with butter and sprinkle with salt and pepper. Cover with foil.
• Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.

Steps:

• Preheat oven to 400 degrees F.
• Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,