Roasted Honey Carrots

30 min

10 min

5

Ingredients

30 oz Carrots

1/2 tsp Salt

2 tbsp Honey

1 stick Butter

Carrot green

2 cloves Garlic

1 tbsp Whiskey

THE OTTO GRILL

VEGETABLES

DIRECT

The natural sweetness of the carrots is harmonized with a mild acidity of the butter and a blanace of salt and honey that gives the whole thing the finishing touch. The perfect accompaniment to savory, well-marbled steak cuts such as entrecote.

LET’S GO

PREPARATION

Leave the green of the carrots to stand for about 1 inch and cut off the rest, then peel the carrots. Put some of the carrot greens aside for later. The carrots should be about the thickness of a finger, carrots that are larger should be halved or quartered.

COOKING

Put on a saucepan with water, add salt and cook the carrots in boiling water for 5 minutes.
Melt the butter, peel the garlic and grate into the butter. Add honey and a little salt and simmer slowly for 5 minutes. Add the whiskey an cook for another 2 minutes. When the oil separates, add a little water to re-emulsify the liquid.

GRILLING

Preheat the Otto Grill on a low flame for about 3 minutes. Place the carrots with a little vegetable oil on a drip tray and place on the upper level in the Otto Grill, cook on Meat-O-Meter level 3 for 3 minutes. Turn 3-4 times in this time so that the carrots can roast on all sides.

SERVING