Grilled Vermont Maple Glazed Carrots

Introduction

These Grilled Vermont Maple Glazed Carrots are brushed with sweet, pure maple syrup and cooked to perfection right on the Arteflame grill. Caramelized on the outside, tender on the inside, and full of rich smoky flavor, these carrots are a stunning and delicious side dish ideal for any gourmet outdoor meal.

Ingredients

• 1 lb whole carrots, peeled and trimmed
• 2 tbsp unsalted butter, melted
• 2 tbsp Vermont maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon (optional for added depth)
• Chopped fresh parsley for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place napkins in the center of the Arteflame grill fire bowl.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and let the fire catch. You’ll be ready to cook in about 20 minutes.

Step 2: Prep the Carrots

1. While the grill is heating, peel and trim the carrots. Leave a bit of green top for presentation if desired.
2. In a bowl, mix together melted butter, Vermont maple syrup, salt, pepper, and cinnamon.
3. Brush the maple glaze onto the carrots until fully coated.

Step 3: Grill the Carrots

1. Once the Arteflame cooktop is hot and evenly heated (hotter toward the center), place the carrots on the cooktop griddle about midway from the center for medium-high heat.
2. Turn the carrots every 3-4 minutes, brushing with glaze each flip, until caramelized and fork-tender, about 15-18 minutes total.
3. If needed, move finished carrots toward the cooler outer edge to keep warm without overcooking.

Step 4: Serve

1. Remove carrots from the grill.
2. Arrange on a serving platter and spoon over any remaining glaze from the bowl.
3. Sprinkle with chopped parsley if using and serve hot.

Tips

• Use fresh, firm carrots of similar size for even cooking.
• Grill the carrots mid-distance from the center for perfect caramelization without over-searing.
• Brush glaze during the grill to build layers of flavor and shine.
• Slice larger carrots in half lengthwise to speed up cooking.
• Pair with grilled steak or chicken that’s reverse seared on the Arteflame for a complete meal.

Variations

1. Spicy Maple Glazed Carrots: Add 1/4 tsp cayenne pepper to the glaze for a sweet and spicy kick.
2. Lemon Herb Carrots: Replace the maple syrup with lemon juice and zest for a citrusy brightness.
3. Maple Dijon Carrots: Add 1 tsp of Dijon mustard to the glaze for a tangy complexity.
4. Balsamic Maple Carrots: Mix 1 tbsp balsamic vinegar with the maple syrup for a rich, deep flavor.
5. Smoky Paprika Carrots: Add 1/2 tsp smoked paprika to the glaze to enhance the smokiness from the grill.

Best pairings

• Reverse-seared ribeye or fillet mignon grilled on the Arteflame
• Grilled chicken thighs marinated in maple and mustard
• Warm quinoa salad with herbs and grilled veggies
• Crusty artisan bread toasted on the grill with garlic butter
• Refreshing white wine, such as a chilled Riesling or Pinot Grigio

Conclusion

Grilling these Vermont Maple Glazed Carrots on the Arteflame brings out unmatched depth and complexity. The solid steel cooktop ensures even searing and caramelization without burning, and the natural sweetness of the Vermont maple syrup comes alive with the perfect hint of smokiness from the fire. Simple, beautifully caramelized, and full of rich flavor, they’re a side dish that steals the show.