Slow roasting whole carrots over charcoal transforms them into something special. They gently steam until tender before roasting in butter, developing deep caramelisation and natural sweetness. Finished with honey and a touch of chilli, they are the perfect side for steaks, barbecue or a Sunday roast.
This recipe comes from our recent American Steakhouse BBQ masterclass with Mark O'Brien.
Ingredients
Serves 8
3kg whole carrots, peeled and trimmed
100g butter, diced
3 tbsp honey
1 tsp chilli flakes
Sea salt
Freshly ground black pepper
200ml water
Before You Start
• Peel and trim the carrots so they are a similar size. This helps them cook evenly.
• Use the Charlie Roasting Tray with its lid for the first stage of cooking.
• Cook over good quality lump charcoal.
Charlie Oven Setup
Use good quality lump charcoal, ideally Stag Charcoal. Build a fire using roughly half a football sized pile of charcoal placed directly on the fire grates. No need to wait for it to burn down to embers.
Bring the Charlie Oven to around 180 to 200°C (355 to 390°F).
Place the Charlie Roasting Tray onto a middle rack where it will receive steady, even heat.
Method
Arrange the carrots in the Charlie Roasting Tray in a single layer.
Pour 100ml of water into the base of the tray and season generously with sea salt and freshly ground black pepper.
Fit the lid to the roasting tray and place it into the Charlie.
Cook for around 1 hour. The lid traps the steam inside the tray, gently cooking the carrots until they become tender while locking in moisture.
Carefully remove the roasting tray from the oven and lift off the lid.
Add the remaining 100ml of water along with the diced butter. Turn the carrots so they are evenly coated.
Return the roasting tray to the Charlie without the lid.
Continue roasting, turning the carrots every 15 to 20 minutes. As the water evaporates, the butter coats the carrots, helping them roast and develop a rich golden colour.
Once the carrots are beautifully caramelised, drizzle over the honey and sprinkle with the chilli flakes.
Continue cooking until the honey has formed a sticky glaze and the carrots are deeply caramelised, beautifully glossy and tender all the way through.
Taste and adjust the seasoning before serving.
Charlie Tip
Adding the water in two stages is the secret to this recipe. The first addition gently steams the carrots until tender, while the second keeps the butter from catching too quickly and gives the carrots time to develop a rich, even caramelisation.
Why Cook This in Charlie?
The Charlie Roasting Tray makes this recipe effortless. With the lid on, the carrots gently steam until tender. Remove the lid and the Charlie's dry heat takes over, roasting and caramelising the carrots while the butter, honey and chilli create a beautifully glossy glaze. It's a simple technique that delivers exceptional flavour.
What to Serve With It
These carrots are the perfect partner for reverse seared Côte de Boeuf, chargrilled bavette, rump steak, pork shoulder steaks or whole grilled sea bass. They also make a fantastic addition to a Sunday roast or any feast cooked in the Charlie.
This recipe was taught by Mark O'Brien during our American Steakhouse BBQ masterclass, where he shared simple techniques that bring out the very best in everyday ingredients.
From the Charlie Masterclass Series with Mark O'Brien.