Revitalise Your Christmas Feast with Grilled Honeyed Carrots with Thyme and Toasted Hazelnuts
As the festive season approaches, it’s the perfect time to start dreaming up a Christmas Day menu that balances beloved traditions with a dash of culinary adventure. At The Outdoor Cook, we’re all about infusing classic dishes with a modern twist, and what better way to do that than with our latest creation: Grilled Honeyed Carrots with Thyme and Toasted Hazelnuts.
Gone are the days of the usual boiled or steamed side dishes. We’re elevating the humble carrot to star status in your holiday spread. Imagine baby Dutch carrots, kissed by the flames of a gas grill or your trusty Weber Q, embracing a delightful charred flavor. Then, these grilled beauties are tossed in a luscious caramel made from honey, fresh thyme, and butter, infusing them with a depth of flavor that’s both sweet and savory. To top it off, we add a sprinkle of toasted hazelnuts, bringing in an irresistible nutty crunch that’ll have your guests asking for seconds.
This recipe is a testament to how simple ingredients, when combined with a little creativity and the magic of outdoor cooking, can transform into a dish that’s both comforting and exciting. Whether you’re a seasoned grill master or trying something new this Christmas, these Grilled Honeyed Carrots with Thyme and Toasted Hazelnuts are sure to be a standout on your festive table.
Grilled Honeyed Carrots with Thyme and Toasted Hazelnut
DIFFICULTY: EASY
FUEL TYPE: GAS
PEOPLE SERVES: 6
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
THE INGREDIENTS
- 2 bunches baby dutch carrots, stalks trimmed, carrots peeled and washed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 80 grams unsalted butter
- 80 grams honey
- 10 sprigs thyme, plus extra leaves to garnish
- 60 grams (1/2 cup) skinless hazelnuts, roughly chopped(1/2 CUP)
- Sea salt flakes, to serve
Instructions
Prepare the barbecue for direct and indirect cooking over medium heat (180°C-230°C).
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the carrots over direct medium heat, with the lid closed, for 10 minutes, turning once, or until golden grill marks appear.
Add the butter, honey and thyme to the small drip pan with the hazelnuts. Once the carrots are grilled on two sides, add to the drip pan and toss to coat.
Return the carrots to the barbecue (in the drip pan), over indirect medium heat (190°C-230°C) to finish cooking through. Roast the carrots for 25 to 30 minutes, or until the carrots are tender.
To serve, place the carrots neatly onto a serving plate, pour over the hazelnut and honey mixture. Top with fresh thyme leaves and season with salt flakes (to taste).
