Carrots , Honey , Orange , Thyme
Best for: A colorful Christmas vegetable side for nearly any roast.
Carrots take on a lovely sweetness and a few smoky edges over the grill. Honey, orange, and butter make a simple Christmas glaze that feels right at home on an Alabama family table.
Grill: Two-zone medium heat at 375–400°F. Equipment: Covered grill, large saucepan, tongs, small saucepan or heatproof bowl.
Ingredients
20–25 Minutes Total: 35–40 minutes.
- 2 lb medium carrots, peeled, trimmed, and halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon fresh orange juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon fresh thyme leaves
Directions
Preheat the grill to 375–400°F with direct and indirect zones. Bring a large saucepan of water to a boil; quarter unusually thick carrots lengthwise so the pieces are similar in thickness.
Boil the carrots for 5–7 minutes, until just beginning to soften but still firm in the middle. Drain well, pat dry, and toss with oil, salt, and pepper.
Melt butter with honey, orange juice, and zest in a small saucepan on a side burner or stovetop for 1–2 minutes. Reserve half the glaze in a clean bowl for finishing.
Grill carrots across the grates over direct heat for 8–10 minutes, turning every few minutes, until marked. Move thinner pieces to the indirect side as they become tender.
Brush with the unreserved glaze and finish over indirect heat for 3–5 minutes, turning once, until a knife slips easily into the thickest sections; keep the honey away from direct flame.
Transfer to a platter, drizzle with the clean reserved glaze, and sprinkle with thyme. Serve warm alongside the Christmas main.
Grilling tip: A brief parboil lets carrots become tender before their natural sugars get too dark on the grill.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
