Roasted Honey Carrots

Serves 4
  • Carrots 30 oz
  • Salt 1/2 tsp
  • Honey 2 tbsp
  • Butter 1 stick
  • Carrot green
  • Garlic 2 cloves
  • Whiskey 1 tbsp

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.

PREPARATION

1

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.

2

Cook

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.

3

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.

4

Serving

Toss the carrots in the honey butter, sprinkle with finely chopped carrot green and coarse sea salt and serve.

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