Grilled Carrots & Fennel: Honey Glazed (Norwegian Style) | Arteflame

Introduction

There is something truly magical about the aroma of honey bubbling over an open fire. These Grilled Norwegian Carrots are the ultimate comfort food, bridging the gap between rustic campfire cooking and elegant dining. Imagine biting into a carrot that is tender on the inside but boasts a deep, smoky char on the outside, all wrapped in a sticky, aromatic glaze. It is the kind of side dish that steals the show, perfect for a crisp autumn evening or a sunny backyard barbecue.

Why This Recipe is a Keeper

I adore this recipe because it transforms a humble pantry staple into a gourmet experience with barely any effort. The Arteflame grill does most of the heavy lifting, caramelizing the natural sugars in the carrots in a way an oven never could. The balance of earthy fennel seeds against the floral sweetness of honey is sophisticated yet accessible, making this a guaranteed crowd-pleaser for both adventurous eaters and picky kids.

Kitchen Wisdom

• Watch Your Heat Zones: Start the carrots closer to the center of the cooktop to get that beautiful sear, then move them to the cooler outer ring to roast through until tender.
• Timing the Glaze: Sugar burns quickly! Only add your honey glaze in the final two minutes of cooking, tossing constantly to coat the vegetables without scorching the sauce.

Swaps & Substitutions

If you aren't a fan of anise flavors, feel free to swap the fennel seeds for fresh dill or rosemary. For a vegan-friendly version, simply replace the honey with maple syrup and use a plant-based butter alternative to keep the richness without the dairy.

Ingredients

The Vegetables

• 2 lbs fresh carrots (rainbow or classic orange), peeled and tops trimmed
• 1 large fennel bulb, thinly sliced (reserve fronds for garnish)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper

The Fennel-Honey Glaze

• 1/4 cup raw honey
• 3 tbsp salted butter
• 1 tsp whole fennel seeds, lightly crushed
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves

Instructions

Step 1: Prepare the Grill and Vegetables

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface.
2. While the grill heats up, wash and peel the carrots. If the carrots are very thick, slice them in half lengthwise to ensure even cooking.
3. In a large bowl, toss the carrots and sliced fennel bulb with olive oil, sea salt, and black pepper until they are evenly coated.

Step 2: Grill the Carrots

1. Place the carrots and sliced fennel directly onto the flat steel cooktop. Position them near the center where the heat is higher to get a quick sear, then move them further out to roast slowly.
2. Grill the carrots for about 15-20 minutes, turning occasionally. You are looking for a tender texture with distinct char marks and caramelized edges.

Step 3: Create the Glaze

1. While the vegetables are roasting near the outer edge of the grill, place a small heat-safe cast iron saucepan or skillet on the cooktop.
2. Melt the butter, then stir in the honey, crushed fennel seeds, apple cider vinegar, and fresh thyme.
3. Let the mixture bubble gently for 2-3 minutes until it thickens slightly into a syrup.

Step 4: Glaze and Serve

1. Drizzle the hot glaze over the grilling carrots and fennel during the last 2 minutes of cooking. Toss them on the cooktop to coat every piece thoroughly in the sticky sauce.
2. Remove from the grill and transfer to a serving platter.
3. Garnish with the reserved fresh fennel fronds for a pop of color and extra flavor before serving immediately.

Tips

Mastering this dish on the Arteflame requires managing your heat zones effectively. The beauty of the flat top grill is the temperature gradient; start searing your carrots closer to the open fire to lock in flavor, then move them to the outer ring to soften without burning. If you are using particularly thick winter carrots, you might want to blanch them in boiling water for 3 to 4 minutes before grilling to reduce the cooking time on the griddle.

Regarding the glaze, keep a close eye on the honey mixture. Sugar burns quickly at high temperatures, so when you apply the glaze in the final step, keep the carrots moving constantly. The goal is to warm the sauce and coat the vegetables, not to scorch the sugars. Using crushed fennel seeds releases more essential oils than whole seeds, providing a more potent aromatic experience that pairs beautifully with the smokiness of the grill.

Variations

While the classic Norwegian combination of fennel and honey is delightful, this recipe is versatile enough to handle several creative twists. You can easily adapt the flavor profile to match the main course you are serving. For those who prefer a vegan option, simple substitutions can maintain the integrity of the dish without using dairy or bee products. Here are a few exciting ways to remix this recipe:

• Spicy Kick: Add 1 teaspoon of red chili flakes or a dash of cayenne pepper to the glaze for a sweet and spicy contrast.
• Maple-Pecan: Substitute the honey for pure maple syrup and top the finished dish with toasted chopped pecans.
• Herbaceous Dill: Swap the thyme and fennel seeds for fresh dill and lemon zest, a classic Scandinavian pairing for seafood.
• Garlic Butter: Omit the honey for a savory version, doubling the butter and adding 3 cloves of minced garlic.
• Citrus Glaze: Add the juice and zest of one orange to the honey mixture for a bright, zesty finish.

Best pairings

These Grilled Norwegian Carrots are a robust side dish that can stand up to hearty proteins, yet they are delicate enough to accompany lighter fare. The sweetness of the honey and the anise notes of the fennel make them an exceptional partner for fatty fish, particularly grilled salmon or trout, staying true to their Nordic roots. The char from the Arteflame also links them flavor-wise to smoked meats.

For a meat-eater's feast, serve these alongside a thick-cut pork chop or a roasted leg of lamb; the sweetness of the carrots cuts through the richness of the meat perfectly. If you are curating a vegetarian spread, pair them with a grilled portobello mushroom steak or a warm grain salad made with farro and goat cheese. Beverage-wise, a crisp white wine like a Riesling or a Grüner Veltliner complements the fennel and honey notes beautifully.

Conclusion

Grilled Norwegian Carrots with Fennel-Honey Glaze are more than just a side dish; they are a testament to the power of open-fire cooking. The Arteflame grill brings out a depth of flavor in the vegetables that oven roasting simply cannot replicate, adding a smoky whisper that ties the sweet glaze and aromatic fennel together. It is a dish that looks sophisticated on the plate but is incredibly simple to execute, making it perfect for both novice grillers and seasoned pitmasters.

We hope this recipe inspires you to look at root vegetables in a new light. By focusing on fresh ingredients and proper heat management, you can create a culinary experience that transports you and your guests to the rugged landscapes of Scandinavia. Fire up the grill, gather your friends, and enjoy the rustic elegance of these delicious glazed carrots.