Grilled Brown Butter Carrots

Grilled carrots might sound like an afterthought, but get them on a hot gas grill and something genuinely special happens. The natural sugars caramelise against the grates, the edges char just enough to add a little smokiness, and then you hit them with brown butter — that nutty, golden sauce that makes everything taste more luxurious. Finish with fresh herbs and a good pinch of flaky sea salt, and you've got a side dish that'll upstage the main. Don't say we didn't warn you.

Ingredients

• 600g medium carrots, scrubbed and halved lengthways (no need to peel)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 80g unsalted butter
• 2 sprigs fresh thyme
• A small handful of fresh flat-leaf parsley, roughly chopped
• Flaky sea salt, to finish

Method

1. Preheat your gas grill to medium-high heat (around 200–220°C). Give the grates a good brush while it heats up.
2. Toss the halved carrots in the olive oil and season well with salt and pepper. Make sure they're evenly coated.
3. Place the carrots cut-side down on the grill. Close the lid and cook for 8–10 minutes, turning once halfway through, until they're nicely charred in places and just tender when pierced with a knife. Thicker carrots may need a couple of extra minutes — you want some give but not mush.
4. While the carrots are grilling, make the brown butter. Place a small saucepan or heatproof pan on the side burner (or bring it inside to the hob). Melt the butter over a medium heat, swirling the pan occasionally. After 3–4 minutes it'll start to foam, then turn golden, then smell wonderfully nutty. The moment it turns a deep amber and you see brown specks forming at the bottom, pull it off the heat and add the thyme sprigs. The butter will spit a little — that's normal. Stand back.
5. Transfer the grilled carrots to a warm serving plate. Spoon the brown butter generously over the top, letting it pool around them. Scatter over the chopped parsley and finish with a good pinch of flaky sea salt.
6. Serve immediately — brown butter waits for no one.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.