Grilled Honey Glazed Carrots (Wyoming Style) | Arteflame

Introduction

There is something truly magical about the aroma of sweet honey bubbling on hot steel in the crisp outdoor air. These Wyoming-style glazed carrots are the ultimate comfort food, bridging the gap between rugged campfire cooking and gourmet dining. Imagine biting into a carrot that features a beautifully blistered, smoky exterior while remaining meltingly tender on the inside. The sticky glaze clings to every curve, offering a burst of savory sweetness that instantly warms you up on a cool evening. It is a dish that feels like a hug on a plate.

Why This Recipe is a Keeper

I love this dish because it is deceptively simple yet remarkably impressive. Cooking on the Arteflame allows you to achieve a sear that oven-roasting simply cannot replicate. The high heat caramelizes the natural sugars in the carrots, while the balsamic vinegar adds just enough tangy punch to cut through the sweetness. It is a foolproof side dish that pairs effortlessly with everything from heavy steaks to light grilled chicken, making you look like a pro with minimal effort.

Kitchen Wisdom

• Control the Zone: Honey burns quickly due to high sugar content. Always move your carrots to the cooler outer edge of the grill ring before applying the final glaze to prevent scorching the sauce.
• Size Matters: Ensure your carrots are roughly the same thickness. Slice larger ones lengthwise so they finish cooking at the same time as the slender ones, ensuring a perfect bite every time.

Make It Your Own

If you do not have balsamic on hand, apple cider vinegar works beautifully for a slightly fruitier profile. For a vegan-friendly version, simply swap the honey for real maple syrup to embrace those earthy, autumn flavors.

Ingredients

• 1 lb Carrots (peeled and trimmed)
• 2 tbsp Olive Oil
• 2 tbsp Honey
• 1 tbsp Balsamic Vinegar
• 1 tsp Garlic Powder
• Salt and pepper to taste
• Fresh Parsley (chopped, for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start by lighting your Arteflame grill. Place three paper napkins soaked in vegetable oil in the center of the grill, stack your firewood over them, and light.
2. Allow the grill to burn down for about 20 minutes until you have a bed of hot coals and the cooktop reaches the optimal searing temperature.
3. Clean the flat cooktop surface with a scraper to ensure it is ready for the vegetables.

Step 2: Prepare the Glaze and Carrots

1. While the grill is heating up, wash, peel, and trim your carrots. If they are very thick, slice them in half lengthwise to ensure even cooking.
2. In a small mixing bowl, whisk together the olive oil, honey, balsamic vinegar, garlic powder, salt, and pepper until the mixture is emulsified.
3. Toss the carrots in half of this mixture, reserving the other half for glazing during the cook.

Step 3: Grill the Carrots

1. Drizzle a little extra olive oil directly onto the flat steel cooktop of the Arteflame.
2. Place the carrots on the cooktop. Position them closer to the center for higher heat if you want a quick sear, or further out for a slower roast.
3. Grill the carrots for about 8 to 10 minutes, turning them occasionally to ensure they brown evenly on all sides without burning.

Step 4: Glaze and Serve

1. Once the carrots are fork-tender and have nice grill marks, brush them generously with the remaining honey-balsamic mixture.
2. Let them cook for another 1-2 minutes, allowing the sugars in the honey to caramelize and become sticky.
3. Remove the carrots from the grill, plate them immediately, and garnish with fresh chopped parsley for a pop of color and freshness.

Tips

To master these Wyoming-style carrots, temperature management is key. Because honey has a high sugar content, it can burn quickly if exposed to extreme heat for too long. This is why the Arteflame's zonal heat cooktop is perfect for this recipe. Start the carrots closer to the center to get a nice char, but move them toward the outer edge of the cooktop once you apply the final glaze. This gentle heat allows the sauce to thicken and stick to the vegetable without scorching.

Additionally, try to select carrots that are uniform in size. If you have a mix of thick and thin carrots, the cooking times will vary significantly. For the best presentation and texture, leave the green tops on (trimmed to about an inch) if you can find fresh bunches; it adds a gourmet, farm-to-table aesthetic. If your carrots are older or particularly thick, you can par-boil them for three minutes before grilling to ensure the center is soft before the outside chars.

Variations

While the classic honey and balsamic combination is a crowd-pleaser, this recipe is incredibly versatile. You can easily adapt the flavor profile to match the main course you are serving. Here are a few exciting variations to try on your grill:

• Spicy Kick: Add a half teaspoon of cayenne pepper or red pepper flakes to the glaze for a "Sweet heat" version.
• Maple Glazed: Swap the honey for pure maple syrup and add a pinch of cinnamon for a fall-inspired side dish.
• Herb Garden: Replace the parsley with fresh chopped rosemary or thyme, adding the herbs during the grilling process to infuse the oil.
• Citrus Twist: Add a tablespoon of orange zest and a squeeze of fresh lemon juice to the glaze for a brighter, zestier flavor.
• Nutty Crunch: Sprinkle toasted pecans or walnuts over the finished carrots just before serving for added texture.

Best pairings

These grilled honey glazed carrots are robust enough to stand up to heavy meats yet light enough to pair with delicate proteins. The sweetness of the carrots cuts through rich, fatty cuts of meat, making them the perfect companion for a grilled ribeye steak or lamb chops. The char from the grill bridges the flavor gap between the vegetable and the main course, creating a cohesive dining experience.

For a lighter meal, pair these carrots with cedar plank salmon or grilled chicken breast. The balsamic vinegar in the glaze complements the acidity often used in seafood dishes. If you are curating a full vegetarian feast, serve these alongside grilled portobello mushrooms and a wild rice pilaf. They also go exceptionally well with other Wyoming-style sides like campfire baked beans or a skillet cornbread cooked right on the Arteflame.

Conclusion

Grilled honey glazed carrots Wyoming style are more than just a side dish; they are a testament to the beauty of outdoor cooking. By utilizing the Arteflame grill, you elevate simple ingredients into a dish that is bursting with smoky, savory, and sweet flavors. The caramelization provided by the flat top griddle gives the carrots a texture that is crisp on the outside and tender on the inside, a feat difficult to achieve in a standard kitchen.

Whether you are a seasoned pitmaster or new to the world of grilling, this recipe is forgiving and rewarding. It requires minimal prep time but delivers maximum flavor impact. So, the next time you light up the grill, skip the cold coleslaw and opt for these warm, sticky, and delicious carrots. They are sure to become a staple in your recipe rotation, impressing guests with every golden, glazed bite.