Smoked Oregon Carrots with Maple & Cinnamon

Introduction

Get ready to unlock deep, smoky flavor with these Oregon-grown carrots, slowly grilled and smoked with pure maple syrup and cinnamon right on the Arteflame grill. This wood-fired recipe delivers a rich caramelization that’s earthy, sweet, and irresistibly delicious—perfect as a side or a holiday centerpiece. No oven. No pots. Just fire, flavor, and the Arteflame difference.

Ingredients

• 2 lbs Oregon-grown carrots, peeled and trimmed
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 small handful of apple or cherry wood chips (for extra smoke)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of the Arteflame grill bowl.
3. Stack your firewood on top of the napkins.
4. Light the napkins and let the fire come to life.
5. Allow 20 minutes for the Arteflame cooktop and center grill grate to reach optimal temperature. Add wood chips for extra smoke.

Step 2: Prep the Carrots

1. Peel and trim the carrots to uniform size for even cooking.
2. In a bowl, mix melted butter, maple syrup, cinnamon, salt, and pepper.
3. Brush the carrots generously with the mixture.

Step 3: Grill the Carrots

1. Place the carrots on the Arteflame cooktop, positioning them closer to the center for higher heat and caramelization.
2. Rotate every 5 minutes, brushing occasionally with reserved maple butter mixture.
3. Continue cooking for 25-30 minutes, moving to the outer edge area of the griddle to prevent overcooking while they finish tenderizing slowly.

Step 4: Serve

1. Once the carrots are fork-tender and beautifully caramelized, remove from the grill.
2. Plate and drizzle remaining maple syrup blend over the top for extra depth.
3. Sprinkle with flaky sea salt before serving, if desired.

Tips

• Always use melted butter on the Arteflame for a richer finish over olive oil.
• Toss in a few applewood chips on the fire for a smoky-sweet balance.
• Use a grill dome if you have one to create more ambient heat on cooler days.
• Cut larger carrots in half to ensure even grilling.
• Looking for char? Gently press some carrots onto the hot center grate for grill marks, then move them back to the cooktop.

Variations

1. Spicy Maple Glaze: Add 1/2 tsp cayenne pepper or smoked paprika for a sweet and spicy fusion.
2. Herbed Lemon Zest: Add zest from one lemon and 1 tbsp thyme to the butter for a bright, herby twist.
3. Caramelized Garlic Butter: Sauté crushed garlic on the cooktop, then blend into butter mixture for a savory profile.
4. Balsamic Maple Tang: Replace half the maple syrup with aged balsamic vinegar for a tangy-sweet glaze.
5. Orange Spice: Add orange zest and a pinch of nutmeg for a citrus-forward flavor with spiced warmth.

Conclusion

Smoked Oregon carrots made on the Arteflame grill deliver a caramelized sweetness and rich undertones you won’t get from the oven or pan. Carrots come alive on the solid steel cooktop—tender, smokey, and bursting with natural sugars that sear into perfection. Grilling these carrots is easy, cleanup is effortless, and the end result wows every time, especially as your guests marvel at the aroma wafting from a wood-fired Arteflame.

Best Pairings

• Grilled rosemary lamb chops (seared on the center grill grate, finished on the cooktop)
• Craft IPA or Pinot Noir from Oregon
• Grilled garlic naan or flatbread with herb-infused butter
• Charred corn with smoked paprika and cotija
• Fire-roasted mushrooms with balsamic drizzle